Friday, May 11, 2012
Gooey Caramel Anzac Slice
Just a quick post as I seem to have a real backlog of things to post about...and my friend Adele from work will hassle me until I catch up (so this is for you Adele ;-)). All I'm going to say about this recipe is to make it. It's delicious, rich and has that Anzac vibe about it. I actually made it for the family picnic we had on Anzac day so that was a while ago but it went down very well.
Gooey Caramel Anzac Slice (Foodtown magazine)
1 1/2 c flour
1 tsp baking powder
1/2 c brown sugar
140g butter, melted
1x can of condensed milk
2 Tbsp golden syrup
1/2 c each: thread coconut (I used desiccated), rolled oats, brown sugar
Preheat the oven to 175C and line the base of a 19cm x 30cm slice tin with baking paper.
Make the base by combining the flour, baking powder and brown sugar together then adding the melted butter and stirring well until it's combined. Press evenly into the tin and bake 10-12 mins until pale golden and just set.
Make the caramel by melting over a medium heat and stirring until the mixture thickens and is golden. Cool about 5 mins while you make the topping.
Make the topping by combining everything and mixing well.
Pour the caramel over the par baked base and carefully sprinkle over the topping pressing it into the caramel lightly. Bake 10-15 min until golden and bubbling. Cool before cutting.