Cusine - High tea sweeties

By: Nicola Bolton

One of my favourite things about warm summer weather is a garden high tea – as I’ve mentioned in my past summertime columns. I love getting out the bone china tea cups and saucers for my visitors, popping some sweet goodies on some vintage serving plates, enjoying some tea and a good old chinwag out in the sunshine – hat on and sunscreen lathered, of course!

The recipe I am sharing with you today is courtesy of a dear friend of mine who always has wonderful recipes for baking. In all honesty, health-wise it is a bit naughty, but it is super-easy and super-delicious. This slice is a guaranteed winner that deserves to be cut out and stuck on the fridge so you don’t forget to bake it. When you’ve baked it once, it will likely become one of those go-to sweet treats. Go on, give it a try ...

Anzac Caramel Slice

1½ cups of rolled oats
¾ cup of desiccated coconut
¾ cup of plain flour
1½ tsp of baking powder
150g of butter
¾ cup of brown sugar
2 tbsp of golden syrup

1 x 395g tin of condensed milk
½ cup of brown sugar
100g of butter
3 tbsp of golden syrup

Preheat your oven to bake at 180C. Begin your base by rather ruggedly combining the oats, coconut, flour and baking powder in a bowl. In a small saucepan on a moderate heat, combine butter, sugar and golden syrup. Keep stirring until melted.
Pour your warm, melted ingredients in with your bowl of dry ingredients. Mix well. Reserve half a cup of this oaty mixture for the topping. Press the rest into a lined slice tin and bake for 15 minutes.

In your small saucepan, again on a moderate heat, combine your condensed milk, sugar, butter and golden syrup for the topping. Stir constantly for about 10 minutes. Now pour your topping over your baked base and then sprinkle over your reserved oat mixture. Bake for a further 15-20 minutes. Keep an eye on it so that it doesn’t turn brown. Once the slice is baked, pop it in your fridge for 30 minutes. Cut and serve with your cup of tea in the garden.

Nicola Bolton


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