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Caramel Slice
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¾ cup desiccated coconut
1 cup self-raising flour
½ cup caster sugar
125g butter, melted
FILLING
400g can condensed milk
30g butter, extra
2 tablespoons golden syrup
TOPPING
150g dark chocolate, chopped
20g white vegetable shortening (copha)
Makes 15 |
- Preheat oven to moderate 180°C. Brush a 28 x 18cm shallow oblong cake tin with melted butter or oil. Cover base with baking paper, extending over 2 sides. Combine coconut, flour and sugar in medium bowl; add butter, stir until well combined. Press into prepared cake tin. Bake for 15 minutes or until golden brown.
- To make Filling: Combine milk, extra butter and syrup in medium pan, stir over medium heat until boiling. Lower heat, continue stirring for 5 minutes. Remove from heat, spread over base in tin. Bake for 10 minutes. Remove and cool.
- To make Topping: Place chocolate and shortening in medium heatproof bowl. Stand over pan of simmering water, stir until the chocolate has melted and is smooth.
- Spread evenly over caramel filling and allow to set. Cut into squares using a warm knife.
- Slide onto a serving plate. Dust with icing sugar. Serve with thick cream.
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