Quick chocolate panforte

Step 1

Preheat oven to 160°C and line an 18cm x 28cm lamington pan with baking paper.

Step 2

Stir sugar, honey, butter and mince in a pan over low heat for 3-5 minutes until sugar dissolves. Sift flour, cocoa and spices into a large bowl. Add zest, nuts, figs, mince mixture and a pinch of salt. Stir to combine well – it’ll be quite stiff. Tip into the prepared pan and use wet hands to press the top all over until smooth.

Step 3

Bake for 15-18 minutes until firm on top. Cool in pan, then invert onto a board and dust with icing sugar. Cut lengthways into 5 thin sections, then cut widthways into 8 sections to form about forty 3cm squares.

Step 4

Keep for up to 1 month in an airtight container in the fridge, then pack into muslin gift bags or cellophane.