Rachel Allen was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School. Rachel is now a busy ...
100 g caster sugar
200 g butter, softened and diced
300 g self-raising flour, sifted
400 ml dulce de leche or boiled condensed milk
125 g salted peanuts, roughly chopped
200 g milk chocolate, broken into pieces
20x30cm (8 x 12") swiss roll tin
Preheat the oven to 180°C (350°F/Gas 4). Line the base of the Swiss roll tin with baking parchment.
In a food processor, whiz together the sugar, butter and flour for the shortbread base until the mixture resembles coarse breadcrumbs. Alternatively, rub together the butter and flour in a bowl with your fingertips and stir in the sugar. Tip into the prepared tin and press down with your hands or a palette knife to level out the mixture.
Place in the oven and bake for about 20 minutes or until golden brown all over, then remove from the oven and allow to cool in the tin.
Once it is cool, spread over the dulce de leche to cover the shortbread, then press the roughly chopped peanuts into it, making sure they are evenly distributed.
Place the chocolate in a heatproof bowl set over a saucepan of simmering water and allow to melt. Remove from the heat and pour over the peanut-studded dulce de leche, allowing it to cool, then leave in the fridge for 1–2 hours to set. Once set, cut the mixture into squares in