Kate’s Caramel Anzac Slice

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Caramel Anzac Slice

Take your ANZAC baking to the next level with this delicious slice with anANZAC biscuit base, golden caramel middle and Anzac crumble topping –  it’s truly irresistible.

It’s no secret that I’ve made up for all the years ofANZAC baking I missed out on when I lived in the UK in the 11 years I’ve been living in Australia. It wouldn’t be an exaggeration to say that I’m quite obsessed with all thingsANZAC and I’ll Anzac-ify almost anything. If you don’t believe me, check out my ANZAC Blondies, Chocolate Cranzacs, ANZAC Orange Marmalade Slice and these ANZAC Crumble Banana Choc Chip Muffins. Yummers indeed!

For those of you playing along outside of Australia, ANZAC Day marks the anniversary of the first major military action fought by Australian and New Zealand soldiers in WW1 and is a national day of remembrance in Australia and New Zealand. As well as commemorating our fallen soldiers, we bake a lot of ANZAC biscuits or maybe that’s just me! These  have been associated with the Australian and New Zealand Army Corps (the ANZACs) since World War 1. These yummy treats were sent from the women at home to the soldiers abroad because the ingredients don’t spoil and the biscuits are hardy travellers. Just a tip, don’t send thisANZAC slice through the mail, it doesn’t travel nearly as well as an ANZAC biscuit!

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But when Kate told me on Instagram about this slice, I knew I had to make it and that this would make a ripper of a reader recipe. Talking of reader recipes, did you see last month’s reader recipe, alsoANZAC themed because let’s face it, there’s no such thing as too many Anzac recipes. I must say, Ali’s Best Ever ANZAC Biscuits really are the bomb diggity.

I followed Kate’s recipe to the letter, although I did reduce the sugar both in the base and the topping because the caramel is really sweet enough. Oh, and I added a Thermomix conversion because why not?!  Kate told me that the only problem with this slice is that it’s irresistibly good and it’s so hard to stop at one square. She wasn’t wrong. This slice is like caramel crack – highly addictive. Don’t say I didn’t warn you, ‘kay?

Are you a fan of ANZAC recipes? What’s the one treat you can’t resist?

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FOR THE BASE

125g butter

4 tablespoons golden syrup

1 tablespoon boiling water

1/4 teaspoon bicarbonate of  soda

1 cup (80g) rolled oats

1 cup (150g) plain flour

1/3 cup (60g) brown sugar

3/4 cup (60g) dessicated coconut

FOR THE CARAMEL

1 x 395g can condensed milk

2 tablespoons (60g) golden syrup

50g butter

FOR THE TOPPING

1/2 cup (35g) shredded coconut

1/2 cup (40g) rolled oats

50g brown sugar

30g butter, softened

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How to – Traditional

FOR THE BASE

  1. Preheat oven to 160C. Grease 20cm x 30cm pan; line the base and long sides with baking paper, extending the paper 5cm over sides.
  2. Melt butter and golden syrup in a pan over a low heat.
  3. Combine oats, flour, brown sugar and coconut in a large bowl.
  4. Dissolve bicarb in the boiling water and add to the saucepan.
  5. Combine wet and dry ingredients.
  6. Press biscuit mixture into tin and bake for about 15 minutes until golden brown. Cool the base while you make the caramel.

FOR THE CARAMEL AND TOPPING

  1. In a small saucepan, melt the condensed milk, syrup and butter over a low heat. Stir for about 15 minutes until the caramel thickens and is a rich, golden colour.
  2. Set aside to cool for 5-10 minutes while you make the topping.
  3. To make the topping, combine coconut, oats, sugar and butter in a bowl and stir well. Set aside.
  4. Pour the caramel over the baked slice and spread to the edges.
  5. Sprinkle  the topping over the caramel, gently pressing into the caramel.
  6. Bake for a further 15 minutes until golden and bubbly.
  7. Cool on the bench before refrigerating for a couple of hours or until the caramel has firmed up. Cut into squares.

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How to – Thermomix

FOR THE BASE

  1. Preheat oven to 160C. Grease 20cm x 30cm pan; line the base and long sides with baking paper, extending the paper 5cm over sides.
  2. Add butter, golden syrup and water to the TM bowl.  Mix for 2 minutes at 70 degrees on speed 2 or until fully melted.
  3. Add bicarb and mix for 5 seconds on speed 3.
  4. Add the oats, flour, sugar and coconut and mix for 1 minute on interval speed.
  5. Press biscuit mixture into tin and bake for about 15 minutes until golden brown. Cool the base while you make the caramel.

FOR THE CARAMEL AND TOPPING

  1. Place coconut, oats, sugar and butter in TM bowl and combine for 20 seconds  on reverse speed 2. Set aside.
  2. Add the caramel ingredients to the TM bowl and mix for 5 minutes  at 70 degrees on speed 3.
  3. Scrape the sides of the bowl and cook again for another 3 minutes at 70 degrees  on speed 3.
  4. Set aside to cool for 5-10 minutes. The caramel will thicken slightly.
  5. Pour the caramel over the baked slice and spread to the edges.
  6. Sprinkle over the topping over the caramel, gently pressing into the caramel.
  7. Bake for a further 10-15 minutes until golden and bubbly.
  8. Cool on the bench before refrigerating for a couple of hours or until the caramel has firmed up. Cut into squares.

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