All Recipes

Anzac caramel slice

Prep

0-15 mins

Total

45 MIN

Servings

16 Servings

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

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.

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.

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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