Servings | serves |
Ingredients
- 1 cup Plain Flour
- 1 tablespoon Cocoa Powder
- ¾ cup Desiccated Coconut
- 125 grams Unsalted Butter melted
- ½ cup Caster Sugar
- 1 teaspoon Vanilla Extract
Caramel
- 395 grams Sweetened Condensed Milk
- 125 grams Unsalted Butter chopped
- ½ cup Brown Sugar
- ¼ cup Golden Syrup
- 2 teaspoons Vanilla Extract
- 2 teaspoons Orange Rind finely grated
- 1 cup Cashew Nuts chopped unsalted roasted
Ingredients
Caramel
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Instructions
- Lightly grease an 18cm x 28 cm rectangular slice pan. Lin base and sides with baking paper.
- Sift flour and cocoa powder into a large bowl. Add coconut, butter, sugar and extract. Stir until combined. Press mixture over base of prepared pan.
- Cook in a moderate oven (180c) for about 15 minutes, or until lightly browned.
- Meanwhile, to make caramel, combine condensed milk, golden syrup and extract in a medium pan. Stir over heat until butter and sugar are dissolved. Bring to boil then simmer, stirring constantly, for about 10 minutes, or until mixture turns light golden brown. Remove from heat. Stir in rind and nuts.
- Pour hot caramel over hot base, tilting pan to spread to edges.
- Cook in a moderate oven (180c) for about 15 to 20 minutes, or until dark golden brown. Remove and cool in pan.
- To serve, turn out slice onto a chopping board. Cut into triangles.
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