Caramel Coconut Slice
- 1 cup plain flour
- 1/2 cup firmly packed brown sugar
- 1/2 cup shredded coconut
- 125g butter, melted
Caramel coconut topping
- 2/3 cup firmly packed brown sugar
- 2 tablespoons golden syrup
- 150g butter, chopped
- 1 cup slivered almonds
- 1 cup shredded coconut
- Preheat oven to 180°C/160°C fan-forced. Grease a 16cm x 25cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at long ends.
- Place flour, sugar, coconut and butter in a large bowl. Stir to combine. Press into base of prepared pan. Bake for 15 minutes or until light golden. Set aside to cool.
- Meanwhile, make topping Place sugar, golden syrup and butter in a saucepan over low heat. Cook, stirring, for 8 to 10 minutes or until smooth. Bring to a simmer. Cook for 5 minutes or until thickened. Remove from heat. Stir in almonds and coconut. Spread mixture over cooled base. Bake for 10 minutes. Cool completely in pan. Cut into squares. Serve.
No comments:
Post a Comment