Page 198 - COMING UNSTUCK by Sara tuck
P. 198
white chocolate, Not for the faint-hearted,
this calorie-laden slice is
macadamia & perfect for when crap is
going down and you really
just need some decadent
caramel slice caramelly relief – cups of tea
non-negotiable.
Makes about 25 pieces Preheat oven to 180˚C (350˚F). Line the base and sides of a
28cm x 21cm (11 in x 8 in) slice tin with baking paper. In a big
250g (9 oz) butter, softened bowl, beat butter, sugar and vanilla extract until pale and soft.
⅔ cup caster sugar Add flour and baking powder and mix well. Press ¾ of the mix
1 tsp vanilla extract into the tin and smooth firmly with the back of a tablespoon (it
3 cups plain flour will seem really crumbly, but don’t worry, just press firmly). Pop
1 tsp baking powder in the fridge while you prepare the rest. Mix condensed milk,
caramel, butter and golden syrup in a microwave-proof bowl.
395g (14 oz) can sweetened Microwave on high for 1 minute then whisk until smooth – you
condensed milk may have to repeat this once to ensure the butter is melted and
395g (14 oz) can condensed it is nice and smooth. Refrigerate for 15 minutes while you do
milk caramel (or dulce de the dishes! Pour caramel mix over the base then sprinkle over
leche) the remaining base mixture, giving it a good squish as you
60g (2 oz) butter, softened crumble it so it forms big clumps. Sprinkle over the macadamias
1 tbsp golden syrup and chocolate. Bake for 35-40 minutes until golden and cooked
through. Cool in tin, remove and slice into squares then store in
1 cup macadamia nuts, an airtight container.
roughly chopped
180g (6 oz) white chocolate,
roughly chopped
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