ANZAC biscuits are an Aussie and Kiwi tradition. We’ve smashed this traditional biscuit with a firm favourite in every café throughout NZ and Australia – the caramel slice.
¾ cup rolled oats
¾ cup plain flour
½ cup firmly packed brown sugar
½ cup shredded coconut
75g unsalted butter, chopped
1 Tbsp golden syrup
½ tsp bicarbonate of soda
50g unsalted butter, chopped
¼ cup golden syrup
395g can sweetened condensed milk
200g dark chocolate melts
¼ cup cream
Line a 20 X 30cm lamington tin and pre heat the oven to 170C.
Combine oats, flour, sugar and coconut in a large bowl.
Melt butter and golden syrup in a small pot over a low heat. When simmering, stir in bicarb and remove from heat pouring over the oat mixture. Stir to combine.
Press the mixture into the lined tin. Bake for 15-20 mins or until light golden colour. Cool in tin for 5 mins while you prepare the caramel.
Put butter and golden syrup and condense milk in a pot and bring to a slow simmer. Cook for 4 mins until mixture has thickened and darkened slightly. Pour hot mixture over warm oat base. Bake for 10 mins or until caramel is golden. Allow to cool completely.
Melt the chocolate with the cream to make a ganache. Spread the ganache over the set caramel then allow to set in the fridge for a few hours before cutting into small pieces.
