Caramel ANZAC slice recipe

Ali's kitchen 26/04/2017



1½ cups flour
1 tsp baking powder
½ cup Soft Brown Sugar
140g butter, melted

395g can condensed milk
2 Tbsp Golden Syrup
50g butter

½ cup thread coconut
½ cup rolled oats
½ cup Soft Brown Sugar
30g butter 

Pre-heat oven to 175°C bake. Line the base of a 19cm x 30cm slice tin with baking paper. 

Combine  flour, baking powder & Soft Brown Sugar in a bowl, add melted butter & 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.

Melt together  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. 

Combine coconut, oats, Soft Brown Sugar and butter and stir well. 

Pour the caramel over the par-baked slice and carefully spread over topping mixture, pressing into the caramel lightly. Bake the slice for a further 10-15 minutes until golden and bubbling.

Allow to cool before cutting into slices or squares.