As it was Anzac Day yesterday, I made caramel slices using Anzac biscuits as the base for afternoon tea. They turned out delicious, rich creamy caramel with a crunchy, oaty, buttery, biscuit base.
Ingredients for base
225 g Anzac biscuits, crushed
100 g butter, melted
Method
1. Pre-heat oven to 160 degrees C
2. Combine crushed biscuits and melted butter and press into a lined lamington tin. Bake for 8-10 minutes or until golden.
Ingredients for caramel
395 g sweetened condensed milk
40 g brown sugar
3 Tbsp golden syrup
pinch of salt
Method
1. Combine condensed milk, butter, sugar, syrup and salt in a pan over a low/med heat whisking until sugar has dissolved and mixture is smooth and creamy and comes to the boil.
2. Take off heat and allow to cool slightly. Pour over biscuit base and smooth. Leave to cool until caramel has set.
Chocolate topping
250 g milk chocolate
1 Tbsp vegetable oil
1. Melt chocolate and oil in a bain marie until chocolate is melted and smooth.
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