Today I have a recipe for one of my favourite sweet slices.
I learned to make this caramel based slice whilst living in New Zealand, where it is very well known and populair.
Making this particular recipe requires some patience, but it is well worth it!
The slice is divided in to three layers; a biscuit layer, a layer of sticky firm caramel and an oaty coconut crumble topping.
I would recommend to cut the slice in to small pieces due to its richness, however some would disagree and have an extra large piece!
This recipe makes a large slice, for about 15-20 smaller slices.
Preparation time: 15-20 minutes
Baking time: 20 minutes and 25-30 minutes.
Kitchenware: large slice baking tray, a handmixer or a foodprocessor.
For the biscuit:
200 grams butter
1 stick vanilla
180 grams flour
90 grams caster sugar
2 tsp of baking powder
125 grams butter
1 can condensed milk
120 ml golden syrup
100 grams butter
100 grams rolled oats
140 grams caster sugar
50 grams shredded coconut
Preheat the oven at 180 degrees and line the baking tray with baking paper. Make sure the baking paper is 2 cm over the edge.
Start with the biscuit base.
Mix the butter and sugar until creamy.
Cut the vanilla stick in half and scrape the vanilla seeds with the back of your knife, add to the butter mix.
Sift the flour and baking powder in to the butter mixture and mix well.
Divide the dough into the baking tray and press down evenly.
Bake for 20 minutes until golden.
Prepare the caramel filling.
Put all the ingredients in a saucepan and heat slowly, until boiling.
Keep stirring until golden brown.
Take the pan of the stove and put a side.
Take the biscuit out of the oven and let cool down.
Divide the caramel on top of the biscuit.
Make the crumble.
Mix the oats, the shredded coconut and sugar.
Cut the butter in small cubes and add to the other ingredients. Rub the butter with your fingers until you have a crumble.
Divide on top of the caramel.
Bake the slice for 25-30 minutes until golden.
Let the slice cool down completely, before cutting.
Cut the edges of to make the sides nice and even. Cut the slice into even squares.
Serve straight away or keep cool for maximum 2 days.