- 500 g cake flour
- 1 t salt
- 350 g caster sugar
- 350 g cold butter, cubed
- 1 t vanilla extract
- 100 g macadamia nuts, chopped
- 80 g dried cranberries
- For the filling:
- 100 g treacle sugar
- 100 g butter
- 2 x 385 g condensed milk cans
- 1 t sea salt
- For the topping:
- 300 g good-quality dark chocolate
- 50 g cranberries
- 50 gf macadamia nuts
Preheat the oven to 180°C and lightly grease the bottom and sides of a 36 cm x 24 cm x 5.5 cm baking tin. Place the flour, salt and caster sugar in a large bowl, then add the butter and vanilla extract and rub with your fingertips until the mixture resembles coarse breadcrumbs.
Add the nuts and cranberries and mix until combined. Gather the mixture together with your hands to form a dough. Press into the prepared tin and use the back of a spoon to level the mixture. Lightly prick with a fork. Bake for 15 to 20 minutes, or until firm to the touch and light golden in colour. Remove from oven and cool.
To make the filling, place the sugar, butter and condensed milk into a saucepan and bring to the boil, stirring continually. Reduce the heat and cook for 10 to 15 minutes, or until the mixture thickens, stirring continually. Remove from the heat occasionally to prevent it from burning. Set aside and stir in the coarse salt. Pour the filling over the biscuit base and spread to cover the base evenly. Allow to cool completely.
To make the topping, melt the chocolate and spread over the filling. Sprinkle with the cranberries and nuts, pressing them into the melted chocolate. Allow the chocolate to set slightly, then cut into squares using a sharp, hot, serrated knife.