Monday, November 8, 2010
Caramel Oat Slice
The other day I bought a cookbook called 'It's Easier Than You Think' by Jo Seager. It has pretty basic recipes in it but one of my favourite recipes to make called Emily's Lemon Shortcake is from her previous cookbook, and given how much I love that recipe (it's here on my blog), I thought I would get this one too. I know it seems mad to buy a cookbook based largely on a recipe you love from a previous cookbook, but I knew that at least the baking recipes in her new book would be good therefore justifying the purchase. This recipe is from her new cookbook and it does not disappoint.
Caramel slice is one of my all time favourite things to eat. I am constantly on the search for an all-time, go-to recipe so of course I this was always going to be one of the first recipes I was going to make from this book. I'm not so keen on having chocolate on my caramel slice preferring instead to enjoy a thick layer of caramel and making that the star. I find that chocolate can take away from the caramel or else make this already sweet treat too sweet. With this recipe you can drizzle over chocolate if you like but I left this off....partly because of the above reasons, but also because I was making it in the middle of nights and completely forgot to do that step. This recipe is lovely with a thick layer of caramel, (I know the photos look like I have been dunking my finger in but really I didn't...well not then anyway...), and a soft base. I probably prefer my base to be a little firmer but I also enjoy the almost cake-like texture mixed with the caramel. I only made half the recipe and it made plenty so the full recipe would feed a small army. Here it is if you want to try it:
Caramel Oat Slice
2 c flour
1 c self raising flour
1 c desiccated coconut
2 c brown sugar
3 c rolled oats (I used the small ones)
300 gm butter, melted
200 gm butter
2 cans condensed milk
4 Tbsp golden syrup
1 tsp vanilla
Melted chocolate to decorate.
Oven to 180 C. Line a large tin 25 x 35 cm with baking paper and grease.
Combine the dry ingredients in a bowl then add eggs and the melted butter. Mix well and press 2/3 of the mixture into the tine.
Make the filling by melting the butter, golden syrup and condensed milk in a pot until well blended then add the vanilla. Pour over the base and sprinkle the remaining crumble mixture over the top.
Bake for 30 mins. Cool in the tin and refrigerate before cutting.
Decorate if you want with melted chocolate.