Coffee Caramel Slice with Hazelnut Shortbread
- 120g (3/4 cup) hazelnuts
- Melted butter, to grease
- 150g (1 cup) plain flour
- 100g (1 cup) hazelnut meal
- 200g (1 cup, firmly packed) brown sugar
- 125g butter, melted
- 1 tbs instant coffee powder
- 1 tbs boiling water
- 2 x 395g cans sweetened condensed milk
- 80ml (1/3 cup) golden syrup
- 40g butter, extra
- 200g dark chocolate, coarsely chopped
- 20g copha
- Preheat oven to 180°C. Place the hazelnuts on a baking tray. Roast in oven for 10 minutes or until toasted. Place hazelnuts in a clean tea towel and rub to remove skins. Coarsely chop.
- Grease a 20 x 30cm (base measurement) lamington pan with melted butter to lightly grease. Line the base and 2 long sides with non-stick baking paper, allowing sides to overhang. Combine the flour, hazelnut meal, sugar and butter in a bowl. Spoon the mixture into the pan and press firmly over the base. Bake in oven for 20 minutes or until golden brown.
- Combine the coffee and water in a non-stick saucepan. Add the condensed milk, golden syrup and extra butter and combine. Place over medium heat and cook, stirring constantly with a wooden spoon, for 5 minutes or until very thick and caramel in colour. Stir in hazelnuts. Pour the mixture over the biscuit base in the pan. Set aside for 30 minutes to cool.
- Place the chocolate and copha in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Cook, stirring with a metal spoon, for 5 minutes or until the mixture is smooth. Pour the chocolate over the hazelnut filling and smooth the surface. Set aside for 30 minutes to set. Cut into 30 pieces to serve.
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