Recipe of the day
Caramel oat sliceby Courtesy of Pukeko Junction Cafe | Cuisine issue #116
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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