Preheat your oven to 180C. Grease and line a deep square baking tin. For the biscuit base place the butter and sugar in a large bowl. Using a hand held electric mixer cream together until light and fluffy. Add the flour and cocoa powder and whisk again. Once the mix is even in colour and resembles sandy crumbs tip into your prepared tin.
Use the back of a spoon to level off, pressing down very gently to flatten slightly. You don’t want it to dense. Bake for 25-30 minutes or until just about cooked – don’t bake it as much as you would a normal biscuit.
Five minutes before the base is ready melt the butter and honey together.
Once fully melted bring to the boil and allow to caramelise and thicken for a minute.
Add the salt and pecan nuts then remove from the heat. Bring the biscuit out the oven then pour the hot honey and nut mix on top. Spread level then return to the oven for 10 minutes. It should be golden in colour and the caramel almost set.
Allow to cool down for 30 minutes. Melt the chocolate gently in a bain marie or in the microwave. Spread over the top of the now cooled biscuit.
Allow to set completely at room temperature. Once the chocolate is firm slice into think bars and spread the love!
Find this and more recipes like it on Flora’s websitewww.florashedden.com/ and follow Flora on Twitter @florashedden
Like this? See also:
• Flora Shedden recipe: Mont Blancs
