Wednesday, April 15, 2015

Gooey Caramel ANZAC Slice

Anzac biscuits and caramel slice are two of my favourite things. This incredible recipe brings them together as one gooey unctuous slice. In the past we've made Anzac biscuit treats for our Anzac cupcakes see here in time for Anzac day, this year I’ll be trying this new recipe out for sure. This recipe is reprinted with permission from our friends at Chelsea.
1½ cups flour
1 tsp baking powder
½ cup Chelsea soft brown sugar
140g butter, melted

395g can condensed milk
2 Tbsp Chelsea golden syrup
50g butter

½ cup thread coconut
½ cup rolled oats
½ cup Chelsea soft brown sugar
30g butter
Pre-heat oven to 175 degrees. Line the base of a 19cm x 30cm slice tin with baking paper. 


Combine the flour, baking powder and soft 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.


Melt together the condensed milk, golden syrup and butter in the microwave or over a double boiler, stirring until golden and thickened. 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.

Set aside to cool before cutting into slices.
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