Here are some snaps (with Photographer Jack Caffrey) from a recent shoot for The Journal Magazine in the Farmer's Journal...
and the finished feature....
and Neven's recipe....
PEANUT TOFFEE SHORTBREAD
Makes about 16 bars
300g butter, at room temperature (plus extra for greasing)
125g caster sugar
1 egg
175g plain flour
175g light muscavado sugar
2 tbsp golden syrup
1/2 tsp lemon juice
400g roasted unsalted peanuts
preheat the oven to 180C (Gas Mark 4). Lightly grease a 18 x 27cm (7 x 11in) baking tin and then line the base and sides with parchment paper.
Using an electric beater, cream 100g of the butter with the caster sugar in a bowl until light and fluffy. Add the egg and beat well to combine. Sift the flour in a seperate bowl and then fold into the butter mixture using a large metal spoon until just combined. Press into the lined tin and bake for 15 minutes or until firm and very lightly browned. Leave to cool for 10 minutes.
Place the remaining butter in a heavy based pan with the muscavado sugar, golden syrup and lemon juice. Cook over a low heat for a couple of minutes until the sugar has dissolved, stirring constantly. Increase the heat slightly and simmer for another 5 minutes, stirring.
Remove the toffee from the heat and stir in the peanuts. Using two spoons, spread evenly over the shortbread base, being very carfeul as the mixture is extremely hot. return to the oven for another 5 minutes to help the toffee to set. Remove from the oven and leave to cool in the tin for 15 minutes, then turn out and cut into squares or small bars.
To serve, arrange on plates or wrap in greaseproof paper to take on picnics or in packed lunches.
PEANUT TOFFEE SHORTBREAD
Makes about 16 bars
300g butter, at room temperature (plus extra for greasing)
125g caster sugar
1 egg
175g plain flour
175g light muscavado sugar
2 tbsp golden syrup
1/2 tsp lemon juice
400g roasted unsalted peanuts
preheat the oven to 180C (Gas Mark 4). Lightly grease a 18 x 27cm (7 x 11in) baking tin and then line the base and sides with parchment paper.
Using an electric beater, cream 100g of the butter with the caster sugar in a bowl until light and fluffy. Add the egg and beat well to combine. Sift the flour in a seperate bowl and then fold into the butter mixture using a large metal spoon until just combined. Press into the lined tin and bake for 15 minutes or until firm and very lightly browned. Leave to cool for 10 minutes.
Place the remaining butter in a heavy based pan with the muscavado sugar, golden syrup and lemon juice. Cook over a low heat for a couple of minutes until the sugar has dissolved, stirring constantly. Increase the heat slightly and simmer for another 5 minutes, stirring.
Remove the toffee from the heat and stir in the peanuts. Using two spoons, spread evenly over the shortbread base, being very carfeul as the mixture is extremely hot. return to the oven for another 5 minutes to help the toffee to set. Remove from the oven and leave to cool in the tin for 15 minutes, then turn out and cut into squares or small bars.
To serve, arrange on plates or wrap in greaseproof paper to take on picnics or in packed lunches.
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