This easy recipe is always a crowd favourite when there are sweet tooths around. This ANZAC Caramel Slice is a welcomed twist on the iconic ANZAC biscuits and won't last long in the baking tin!
INGREDIENTS:
For the base:
- 1½ cups flour
- 1 tsp baking powder
- ½ cup brown sugar
- 140g butter, melted
For the caramel:
- 1 tin sweetened condesnded milk (about 395g)
- 2 Tbsp golden syrup
- 50g butter
For the topping:
- ½ cup rolled oats
- ½ cup brown sugar
- 30g butter
METHOD:
Pre-heat oven to 180°C. Line the base of a 19cm x 30cm slice tin with baking paper.
Base
Combine the flour, baking powder and brown sugar in a bowl, add the melted butter and stir well until combined, then press mixture evenly into the prepared tin to form a base. Bake for 10-12 minutes until pale golden and just set.
Caramel
Melt together the condensed milk, golden syrup and butter in a saucepan over low-medium heat, stirring until golden and thickened (watch the bottom doesn't burn). Set aside to cool for 5 minutes while making the topping.
Topping
Combine oats, brown sugar and butter and stir well.
Pour the caramel over the par-baked base. Then carefully spread over topping mixture, pressing into the caramel lightly. Bake the slice for a further 10-15 minutes until golden and bubbling.
Set aside to cool before cutting into slices.
Recipe adapted from Chelsea.
