Burnt Butter Caramel Slice

Method

1. 1

   Preheat oven to 180C(350F). Place flour, sugar, butter and coconut in a bowl and mix well. Grease and line a 20 x 20cm (base measurement) square slice tin or a 27.3 x 17.5cm (base measurement) rectangle slice tin with baking paper hanging over the edges. Press the mixture thinly into the bottom of the prepared tin. Bake in the pre-heated oven for 15 minutes until golden.

2. 2

   Place the condensed milk, butter and golden syrup in a saucepan over low heat. Stir constantly to avoid sticking and cook for about 5-7 minutes until the caramel has thickened and is smooth.

3. 3

   Pour caramel mixture onto the baked cookie layer. Bake in the oven for 20 to 25 minutes until the caramel is golden and starts browning in spots (burnt butter effect!).

4. 4

   Remove from the oven. Cool for a couple of hours until firm and then slice and serve. Alternatively, wait 15 minutes until cooled slightly before slicing.