What am I to do with all of this spare time in the mornings aside from housework? Bake of course! It’s been so quiet around here that the clanging and banging of baking trays has been a welcomed noise over these last few days. I made this beaut of a caramel slice (recipe from the iconic Jo Seagar) last weekend to take to Rotorua (more on that later!) but it was done in such a rush that I didn’t get to enjoy the process of baking it. N needed something to take to work this week so I came home on Tuesday after dropping Miss I off and made it all over again.
Lets get cracking so we can start the weekend a little early!
What you’ll need
for the base
– 290g plain flour
– 140g self raising flour
– 85g desiccated coconut
– 380g brown sugar
– 316g rolled oats
– 2 eggs
– 300g unsalted butter, melted
for the caramel
– 200g unsalted butter, at room temp
– 395g tin of condensed milk
– 4 Tbsp golden syrup
– 1 tsp vanilla extract.
What to do
– Preheat your oven to 180 degrees c (160 fan force) and line a slice tin with baking paper.
– Grab a big bowl, add in all of the dry ingredients and give it a wee mix. Add in your melted butter, give it a stir then crack in the eggs and mix until well combined.
– Pop 2/3 of the mixture into your slice tin and press down evenly to form the base of your slice.
– On a medium heat, pop the golden syrup, condensed milk butter and vanilla extra into a pot and stir until the butter has melted.
– Pour the caramel mixture over the base of your slice and spread out evenly. With the remaining oaty mix in your bowl, crumble over the top of the caramel
– Pop the slice into the oven for 25-30 minutes and wait for the yumminess! Now… here is where you need to show some restraint. Leave the slice to cool in the tin, cover with cling film and into the fridge it goes overnight. It’s much easier to cut the next day and tastes even more delish! I promise you, its worth the wee wait!