Caramel oat slice

by Courtesy of Pukeko Junction Cafe | Cuisine issue #116
Serves: Makes 24 piecesThis popular café (ph: 03-314 8834) on SH1 at Leithfield is open seven days from 9am-4.30pm, offering café fare freshly made on the premises.

They make this slice about 4cm high, but we have modified it to make it more suited to home use.

200g softened butter
1/2 cup soft brown sugar
1/2 teaspoon natural vanilla essence
1@1/2 cups plain flour
1 teaspoon baking powder
125g butter, diced
2 tablespoons golden syrup
1 can sweetened condensed milk
1 cup wholegrain rolled oats
1/2 cup brown sugar
1/2 cup shredded coconut
80g melted butter

For the base, cream the butter, sugar and vanilla. Fold in flour and baking powder then pack into a sponge-roll tin lined with baking paper. Fan bake for 15-20 minutes at 160°C until a little browned.

To make the caramel, microwave the second quantity of butter, golden syrup and condensed milk for 3 minutes, whisk, return to the microwave for a further 3 minutes then whisk well again. The mixture should be thickish.

To make the topping, combine the remaining ingredients in a separate bowl, mixing the butter in well.

Pour the caramel evenly over the base, sprinkle the topping over and press down gently with your hands. Increase the oven to 180°C fan bake and bake a further 10-15 minutes until a rich, golden brown.

Cool, then refrigerate well before cutting into squares. You should be able to lift the whole block on to a board for slicing.


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