Caramel Slice
Preheat oven to 180oC
Ingredients
2.5C flour
½ t baking powder
½C sugar
150gm butter melted
Sift dry ingredients together, mix butter through well until very well combined. It will be blended well enough when you squeeze a handful together it will maintain its shape. Press shortbread mixture into 8” x 12” x 1” tin and smooth out with spatula until it looks like a steam roller has pushed it in.
Cook for between 10-15 minutes until the colour of shortbread is touched with golden.
Caramel
1 385gm tin condensed milk
2T golden syrup
50gm butter
Heat altogether either in pot on stove or in microwave until bubbling away mix well with spoon until well combined and emulsified.
Pour onto cooked shortbread and spread evenly over with spatula return to oven and cook for roughly 8-10 minutes until caramel is bubbling but not burning.
Take out of oven and cool right down prior to icing.
Icing
Either melt 250 gm choc melts until very liquid, spread over slice with spatula and give tray a good shake or bang on bench until top is smooth.
Traditional chocolate icing
2 c icing sugar
½ cup cocoa
Sift together and then incrementally add tablespoons full of hot water until a smooth runniesh but not liquid smooth over slice and leave to set.
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