• Donna Hay

Anzac Caramel Slice


Ingredients

1 cup self raising flour, sifted

1/2 cup desiccated coconut

1/2 cup brown sugar

220g unsalted butter, melted

1 cup shredded coconut

1 cup rolled oats

1/3 cup golden syrup

1 x 380g can caramel filling

Method

Preheat oven to 180ºC. Place the flour, desiccated coconut, sugar and 140g butter in a bowl and stir until the mixture resembles coarse breadcrumbs. Using the back of a spoon, press the mixture into the base of a 20cm x 30cm tin lined with non-stick baking paper and bake for 20–25 minutes or until golden. Allow to cool for 10 minutes.

Place the shredded coconut, oats, golden syrup, and remaining butter in a bowl and mix to combine. Spread the caramel over the cooled base and spoon over the oat topping. Bake for a further 20–25 minutes or until golden. Allow to cool completely before cutting into squares to serve.

Makes 20.

#anzac #slice #recipes

0 views

Suite 8, Wellness on Wellington

1101 Wellington Rd, Rowville, Victoria 3178

Tel: 03 9780 8980    Fax: 03 9780 8981

  • White Facebook Icon
  • White Instagram Icon
  • White Twitter Icon

©2017 by Rowville Family Osteopathy