Nigel Slater's recipe for banana hazelnut shortbread

A nutty delight, soft, crunchy, sumptuous fruit

Make the shortbread first. Set the oven at 160C/gas 4. You need

20 cm shallow tart tins or sponge tins that are nonstick or lined with parchment.

Toast 75g of hazelnut shells in a dry, shallow skillet, moving them regularly around the pan to evenly color, reserving a handful, then grind the rest into a fine powder in a food processor. Using a food mixer with the paddle attachment, beat the 125g butter and 50g icing sugar until light and fluffy. expand. Stir in a pinch of sea salt and 75g of flour. Add peanuts and a drop or two of vanilla extract.

Lightly flour your hands, form the dough into a ball, then press it into the lined baking dish. Take the dough right on the edge of the pan. Bake for 25 minutes until pale gold. Remove the shortbread from the oven and allow it to cool.

Whip 250ml of double cream until thick enough to hold its shape. Be careful not to overpower him. The cream should stand on soft mounds, not stiff peaks.

Peel 600g bananas (about 5) and slice them thickly (about 1cm). Place a wide, shallow, nonstick skillet over medium heat, then sprinkle with 50g of caster sugar and add the sliced bananas. Watch carefully as the sugar starts to melt. As soon as the syrup is golden syrupy, remove it from the heat.

Spoon the cream over the shortbread, leaving a bare cookie edge around the edges. As soon as the bananas have cooled, place them over the cream and sprinkle on the remaining toasted hazelnuts. Serving 4

As you push the dough into the tin, press firmly but gently, making sure it doesn't touch the dough. It must be brittle to the touch.

Make sure the bananas are cool before you put them on the shortcake, otherwise they will melt the cream.

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