• Preheat oven to 160C°. Prepare slice tin by lining it with baking paper.

Shortbread Base

• Using a stand or hand mixer beat butter and sugar until light and fluffy.
• Whisk flours together and then add into the butter and sugar mix. Beat on low until just combined.
• Press mixture into slice tin and smooth the surface with a spoon.
• Bake for 30 minutes until firm in centre and light golden around edges. Cool in the pan.

Caramel

• Put cream and caramels into a medium saucepan. Stir constantly over low heat until caramels are melted and sauce is smooth. Can take between 5 and 10 minutes. Allow to cool for 5 minutes

To finish the slice

• Sprinkle marshmallows and cashews over shortbread base.
• Pour caramel over the cashews and marshmallows. Allow to set completely in the pan in the refrigerator before cutting