All Recipes

Anzac caramel slice

Prep

0-15 mins

Total

45 MIN

Servings

16 Servings

Anzac caramel slice

Ingredients

  • 1

    cup

    Flour

  • 1

    tsp

    Baking powder

  • 1/2

    cup

    Sugar

  • 100

    g

    Butter, melted

  • 1/4

    cup

    Sugar

  • 1/2

    cup

    Rolled oats

  • 1/2

    cup

    Threaded dessicated coconut (or use regular)

  • 1/4

    cup

    Slivered almonds

  • 50

    g

    Butter, melted

  • 380

    g

    Can highlander caramel dessert filling

Instructions

  1. Step 1

    Preheat oven to 180°C. Combine all the base ingredients. Press into a baking paper lined square cake tin (20.5 x 20.5 x 4.5cm). Bake for 15-20 minutes. Allow to cool for 10 minutes.

  2. Step 2

    To make the topping put the sugar, rolled oats, coconut and slivered almonds into a mixing bowl. Stir in the melted butter. Set aside.

  3. Step 3

    Beat the caramel dessert filling until smooth. Spread over the shortcake base. Sprinkle over the topping. Return slice to the oven and cook a further 25 minutes, until the top is golden. Cool in the tin. Slice into pieces to serve.

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