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When I think of Aussie recipes I often think anything Anzac slice or biscuit related, caramel slice and macadamias (along with LOTS of other things of course!). I thought to myself “Why not combine the three?”. So I present to you my Anzac Caramel Macadamia Slice!
This slice is made up of a Anzac slice base topped with delicious macadamias and homemade caramel condensed milk. As you can tell from that it is a very sweet slice so a little goes a long way!
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Anzac Caramel Macadamia Slice
- Total Time: 60
Description
This can be frozen.
Ingredients
Scale
Base
- 190g plain flour
- 120g rolled oats
- 90g brown sugar, can reduce however
- 85g desiccated coconut
- 100g butter, melted
- 4 Tbsp golden syrup
- 1 tsp vanilla bean paste
- 1 tsp baking powder
- ½ tsp salt
Caramel Macadamia layer
- 140g milk powder
- 100g dark brown sugar
- 1 Tbsp golden syrup
- 50g butter
- 90g water
- 1 tsp vanilla bean paste
- 150g macadamias
Instructions
Caramel layer
- Place all caramel layer ingredients into bowl except macadamias. into bowl.
- Cook 9 minutes / 90C / Speed 4.
- Allow to cool and thicken whilst preparing the base.
Base
- Preheat oven to 180C. Line a lamington tray with baking paper.
- Place butter, golden syrup, vanilla into bowl. 9 minutes / 100C / Speed 2.
- Add baking powder and salt. Speed 5 / 5 seconds.
- Add remaining base ingredients into bowl. Speed 2 / 5 seconds. Use a spatula to mix completely.
- Place into lined tray and compress well to compact the slice.
- Bake for 10 minutes.
Assembly
- Place macadamias over the base in an even layer.
- Pour over caramel.
- Bake for 25-30 minutes, turning the tray every 5 or so minutes to ensure even cooking. A little wobble in the middle is fine but you are looking for a firmer texture.
- Allow to cool completely before slicing into 20+ pieces.
- Prep Time: 30
- Cook Time: 30
Nutrition
- Serving Size: 20
