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  1. Begin by making the shortcrust pastry. Place the flour, icing sugar, butter, egg yolks, vanilla and salt into a bowl and knead together. If the dough is too dry, carefully add 1-2 tablespoons of cold water. 
  2. Once the dough is ready, wrap it in cling film and place in the fridge for one hour.
  3. Meanwhile, preheat your oven to 180C.
  4. Remove the dough from the fridge, briefly knead it and roll it out on a work surface to a square that is approximately 0.5omm thick and 30 x 30cm.
  5. Place the dough onto a baking tray lined with parchment paper and prick the dough several times with a fork before popping into the oven for 10-12 minutes.
  6. Whilst the dough is in the oven, begin preparing the nut mixture.
  7. Place the butter and sugar together in a small saucepan and bring to the boil. 
  8. Remove the pan from the heat and stir in the nuts, rum and cinnamon.
  9. Meanwhile, remove the pastry from the oven leaving it to cool for a few minutes.
  10. Once cool, spread a thin layer of jam on the pastry and then add the nut mixture on top of the jam, making sure to distribute it evenly.
  11. Place the baking tray back into the oven for another 25 minutes and remove once the surface of the nut mixture and pastry has become golden brown in colour.
  12. Remove from the oven and allow to cool.
  13. Once cool, cut the nut corners into squares, then cut the squares in half to make two wedges. 
  14. Melt the chocolate in a bowl over a warm water bath and dip the corners of the nut wedges in the chocolate. A piping bag can also be used to drizzle chocolate onto the wedges.
  15. Allow the chocolate to set and enjoy!

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