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This slice has the classic flavour of ANZAC biscuits  with the addition of a  decadent gooey caramel centre. 
This recipe is by Fiona Robertson, Cooking Technology Expert, Auckland 

FOR THE BASE
Preheat oven to 160 C Fan Forced ( HOT AIR in  ASKO ).  
Melt butter, brown sugar and golden syrup. add remaining dry ingredients and stir until combined.
Press the base firmly and evenly into a baking paper lined brownie tin, extending paper 5 cm above all sides.
Bake for approx. 12 minutes or until base is golden brown. It will harden further when removed from oven. Set aside. 

FOR THE CARAMEL FILLING
Place butter, golden syrup and condensed milk into a saucepan and cook over low to medium heat (ASKO INDUCTION LEVEL – 4/5) until caramel starts to thicken and turns light golden brown. Stirring is necessary to prevent caramel from catching on the bottom. Pour evenly over the cooked base. Set aside while preparing the topping.

FOR THE TOPPING
Place butter and golden syrup in a small sauce pan over low heat until butter has melted. Add remaining ingredients to butter mixture and stir until just combined. Don’t over mix as uneven sized clumps are okay and give texture to the topping.
Sprinkle topping evenly over the caramel and return to the oven for a further 10 minutes or until golden brown and bubbling around the edges. 

Cool completely before cutting. 

 

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Ingredients

BASE :
150 gm butter
1/2 C brown sugar
2 T golden syrup
3/4 C plain flour
1 1/2 tsp baking powder
1 1/2 C rolled oats
3/4 C coconut, desiccated or thread

CARAMEL FILLING:
100 gm butter
1/ 3 C golden syrup
2 x tins sweetened condensed milk 

TOPPING:
1/2 C plain flour
1/4 C brown sugar
1/2 C rolled oats
1/3 C coconut thread or desiccated
70 gm butter
1 T golden syrup 

 

Anzac Caramel Slice

This slice has the classic flavour of ANZAC biscuits  with the addition of a  decadent gooey caramel centre. 
This recipe is by Fiona Robertson, Cooking Technology Expert, Auckland 

FOR THE BASE
Preheat oven to 160 C Fan Forced ( HOT AIR in  ASKO ).  
Melt butter, brown sugar and golden syrup. add remaining dry ingredients and stir until combined.
Press the base firmly and evenly into a baking paper lined brownie tin, extending paper 5 cm above all sides.
Bake for approx. 12 minutes or until base is golden brown. It will harden further when removed from oven. Set aside. 

FOR THE CARAMEL FILLING
Place butter, golden syrup and condensed milk into a saucepan and cook over low to medium heat (ASKO INDUCTION LEVEL – 4/5) until caramel starts to thicken and turns light golden brown. Stirring is necessary to prevent caramel from catching on the bottom. Pour evenly over the cooked base. Set aside while preparing the topping.

FOR THE TOPPING
Place butter and golden syrup in a small sauce pan over low heat until butter has melted. Add remaining ingredients to butter mixture and stir until just combined. Don’t over mix as uneven sized clumps are okay and give texture to the topping.
Sprinkle topping evenly over the caramel and return to the oven for a further 10 minutes or until golden brown and bubbling around the edges. 

Cool completely before cutting. 

 

Our Products

Ingredients

BASE :
150 gm butter
1/2 C brown sugar
2 T golden syrup
3/4 C plain flour
1 1/2 tsp baking powder
1 1/2 C rolled oats
3/4 C coconut, desiccated or thread

CARAMEL FILLING:
100 gm butter
1/ 3 C golden syrup
2 x tins sweetened condensed milk 

TOPPING:
1/2 C plain flour
1/4 C brown sugar
1/2 C rolled oats
1/3 C coconut thread or desiccated
70 gm butter
1 T golden syrup