Monday, January 5, 2009

Caramel Oat Slice

Makes: 18


4 ounces (125 g) butter
1/2 cup sugar
1 teaspoon vanilla essence
1 cup coconut
1 cup all-purpose (plain) flour
13 ounce (400 g) can condensed milk
2 ounces (60 g) butter
2 tablespoons golden syrup
2 ounces (60 g) butter
1 tablespoon golden syrup
1 cup coconut
1/2 cup rolled oats

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).


1. Cream butter, sugar and vanilla until light and fluffy.
2. Add coconut and flour; mix well.
3. Press into a greased slab tin.
4. Bake for 10-12 minutes on LOW MIX/BAKE.
5. Remove from oven and cool slightly.


1. Combine all ingredients in a jug.
2. Cook for 5-6 minutes on HIGH, beating every minute, until mixture is golden. Pour over pastry base.


1. Combine butter and golden syrup. Cook for 1 minute on HIGH.
2. Stir into combined coconut and rolled oats.
3. Sprinkle topping over caramel filling.
4. Bake for a further 10 minutes on LOW MIX/BAKE.
5. Remove from oven and allow to cool before cutting.

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