Name: Anzac Caramel Slice
Prep time: 15 min
Cook time: 35 min
Yield: Makes 16 pieces
Ingredients: 1 cup flour; 1 tsp baking powder; ½ cup sugar; 100 g butter, melted; ¼ cup sugar; ½ cup rolled oats; ½ cup threaded dessicated coconut (or use regular); ¼ cup slivered almonds; 50 g butter, melted; 380 g can Highlander Caramel Dessert Filling

Here’s a decadent twist on the classic Anzac biscuit. Made with all the ingredients you love including butter, rolled oats and coconut, but with the addition of gooey caramel and slivered almonds. Perfect for Anzac Day or any other special treat time!

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Makes 16 pieces

Prep Time 15 minutes

Cook Time 30-35 minutes

Ingredients

Shortcake Base:

1 cup flour

1 tsp baking powder

½ cup sugar

100 g butter, melted

Topping:

¼ cup sugar

½ cup rolled oats

½ cup threaded dessicated coconut (or use regular)

¼ cup slivered almonds

50 g butter, melted

380 g can Highlander Caramel Dessert Filling

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

1. Preheat oven to 180°C. Combine all the base ingredients. Press into a baking paper lined square cake tin (20.5 x 20.5 x 4.5cm). Bake for 15-20 minutes. Allow to cool for 10 minutes.

Step 2

2. To make the topping put the sugar, rolled oats, coconut and slivered almonds into a mixing bowl. Stir in the melted butter. Set aside.

Step 3

3. Beat the caramel dessert filling until smooth. Spread over the shortcake base. Sprinkle over the topping. Return slice to the oven and cook a further 25 minutes, until the top is golden. Cool in the tin. Slice into pieces to serve.