Anzac Caramel Slice
Makes 20
| prepPreheat oven to 180°C / 350°F | ||||
| prepLine a 20 cm × 30 cm tin with non-stick baking paper | ||||
| 150 g self-raising flour, sifted | Mix base, press into tin, bake 180°C / 350°F, 20–25 min | Cool base 10 min | Spread caramel over base, spoon topping over, bake 180°C / 350°F, 20–25 min | Cool completely, cut into squares |
| 40 g desiccated coconut | ||||
| 90 g brown sugar | ||||
| 140 g unsalted butter, melted | ||||
| 75 g shredded coconut | Mix topping ingredients | |||
| 90 g rolled oats | ||||
| 115 g golden syrup | ||||
| 80 g unsalted butter, melted | ||||
| 1 × 380 g can store-bought caramel filling or dulce de leche, softened | ||||
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