Oaty caramel ANZAC slice.... where do i even begin with this? This is the BEST caramel slice I have come across. Made with an oaty, coconut, slightly spiced ginger base with a golden thick caramel sauce topped with more coconuty goodness. The slice combines the caramel and ginger aspects from an ANZAC biscuit with best parts of ginger crunch, all put together into one amazing little sweet bite. Anything caramel is incredible but this seriously beats them all, trumps all other caramel slice i have ever made.
Below as you will see there are 2 different recipes. One using wheat free oats which are fine for gluten intolerants to eat however can upset some celiacs. I have included a celiac-friendly recipe using rice flakes instead of oats at the bottom of the page. This second recipes is also incredible so don't be put off, is a definite must make recipe!!
Enjoy xx
Below as you will see there are 2 different recipes. One using wheat free oats which are fine for gluten intolerants to eat however can upset some celiacs. I have included a celiac-friendly recipe using rice flakes instead of oats at the bottom of the page. This second recipes is also incredible so don't be put off, is a definite must make recipe!!
Enjoy xx
Base
½ cups flour
1/4 cup ground almonds
1 ½ cups Bobs Red Mill Wheat Free Oats
1 cup threaded coconut + 1/4 cup for the topping
½ tsp baking powder
2 tsp ground ginger
3/4 cup Soft Brown Sugar
150g butter, melted
2 TBSP Golden Syrup
Caramel
395g can condensed milk
3 Tbsp Golden Syrup
100g butter
1/3 cup brown sugar
Method:
Preheat the oven to 180 degrees on bake and line your 20x30cm slice tin with baking paper.
Mix together the flour, ground almond, coconut, oats, baking powder and ginger in a large bowl. In a small saucepan, melt together the butter and golden syrup the dissolve in the sugar. Pour this into the dry ingredients and stir to combine
Press 2/3s of this mixture into the base of your slice tin making sure it is nice and evenly lined. Bake for 10 minutes until golden.
While the base cooks, make the caramel. Melt the butter, golden syrup and brown sugar in a small saucepan. Add in the condensed milk and stir. Continue to warm over a medium heat until the caramel darkens and thickens, the sugar dissolves and the caramel starts pulling away from the sides of the pan as you scrape it down. Pour this caramel over the base (make sure you watch this closely as the bottom can easily catch).
Add remaining 1/4cup of coconut to the base mixture and sprinkle it over the caramel. Bake for a further 15 to 20 minutes until the topping is golden brown.
Remove from the oven and leave to cool before popping into the fridge for a few hours. Once cool you can cleanly slice it with a large, sharp knife. Store in the fridge or freezer.
Use the same method above with these ingredients:
Base
½ cups flour
1/4 cup ground almonds
1 cup rice flakes
1 1/3 cup threaded coconut + 1/4 cup for the topping.
½ tsp baking powder
2 tsp ground ginger
3/4 cup Soft Brown Sugar
150g butter, melted
2 TBSP Golden Syrup
Caramel
395g can condensed milk
3 Tbsp Golden Syrup
100g butter
1/3 cup brown sugar
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