Anzac Caramel Slice x 2

This is the cake I made for Miriam’s birthday, and bookclub.  I’m going to put two versions on here.  The one I made which is available at Ironic Cafe is the top recipe.  IMG_2243

250g flour, 300g sugar, 2.5 cps coconut, 2.5 cups rolled oats, 200g butter, 3tblsp golden syrup, 2tsp baking soda, 4tblsp boiling water.

Mix the first four ingredients and make a well in the centre.  Melt the golden syrup and butter, add the water and lastly baking soda and add to dry ing. (best to mix the water and the baking soda I think) add this to dry ingredients.  Mix lightly.  Add two-thirds of this mix to a 30 cm greased spring form round cake tin (or not).  Level it out in the bottom of the tin.  Bake at 180 degrees for 15 to 20 min.  While this is cooking make the caramel (or cheat and add 1.5 tins of Highlander caramel)

Caramel:  125g butter, 2tblsp butter, 2tblsp golden syrup, 1 can condensed milk.

Melt the butter and golden syrup in a pot and add the condensed milk, stirring all the time.  Take the base from the oven and pour the hot caramel over it, then gently sprinkle the other third of the base mix over the top like a crumble.

Put it back in the oven for a further 30 min till golden on the top.  Let it cool and slice it onto a serving plate.  Decorate with dark chocolate if you want.IMG_2244

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The one below I found online and think it might be better – a bit less butter.

Caramel-600g condensed milk 50g butter 1 Tab golden syrup Put all ingreds in pot and stir over low heat until melted and thick. Set aside to cool
Oatie base-1 1/4cups 4cups “>wholemeal flour 3/4cup each:plain flour, desiccated coconut 1 1/2 tsp baking powder 1 1/4cups each rolled oats,brown sugar 2 eggs lightly beaten 225g melted butter 2 tsp coffee essence(they used actual espresso shots)1tsp vanilla essence
Combine dry ingreds in bowl. Mix wet ingreds together and stir into dry ingreds, sticky mixture. Reserve 1/4 for use as topping press oatie mix into 26cm loose base cake pan,pour caramel over top, dot with remaining oatie mix so it forms crumble topping. Place in 180C oven with tinfoil draped loosely over top to stop browning too much After 40 mins remove from oven and leave to cool and set. Serve with thick yoghurt or whipped cream & berries, yum on its own as well, enjoy

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