Anzac caramel slice

1. Caramel

2. Oats

Actually, maybe three of my favourite things – long thread coconut. Oh wait, four – butter. This slice contains a lot of good things. Make it, eat a piece, and then go for a vigorous walk. Then come home and have another piece.

Anzac caramel slice

Adapted from this recipe

For the base and crumble topping:

flour 1 & 1/2 cups 

white sugar 3/4 cup 

long thread coconut 1 & 1/4 cups 

wholegrain oats 1 cup 

rolled oats 1/2 cup 

baking soda 1 teaspoon 

salt a pinch

unsalted butter 200g 

golden syrup 200g 

Preheat oven to 180˚C. Combine dry ingredients in a large bowl. Melt butter and golden syrup together and pour into dry ingredients. Mix thoroughly and press approximately two thirds of the mixture into the base of a slice tin (approximately 20 x 30cm). Bake for 10-15 minutes until golden brown. Make the caramel while the base cooks.

For the caramel:

unsalted butter 75g 

golden syrup 125g 

condensed milk 400g 

Melt all three ingredients together and stir until it turns a light caramel colour. Pour over the cooked base and sprinkle over clumps of the remaining base mixture. Put back into the oven and bake for another 10 – 15 minutes until browned and bubbling. It’s best for leave this slice for a good couple of hours before cutting it up – overnight is good.


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