• 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

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.

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.

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.

Rate and Review

19 Ratings

Reviews (19)

Marj's Review | Rating

Divine...... easy to make.

Pam's Rating
Val's Rating
Erina's Review | Rating

Great - enjoyed by all

Andrew's Review | Rating

The caramel completely overpowers the 'ANZAC' flavour

Meredith's Review | Rating

Absolutely delicious, can't beat that caramel flavour.

D & J's Review | Rating

wow ,what a great twist on an old favorite, very moreish!

shakkir's Review | Rating

supper food... easy make

angela's Review | Rating

Love it

angela's Review | Rating

Sooooo eeeeeasy

angela's Review | Rating

Sooooo eeeeeasy

Dianne's Rating
Rachel's Review | Rating

Amazing. Everyone loved it. And so easy to make.

Jean's Review | Rating

WOW...wonderful slice although I make mine in slightly larger tin (30cm x 25cm) which turns out great . My adult children love it !

Ema Blake's Review | Rating

I obviously did something wrong because it was way too runny :D Aside from that, absolutely love it!

Larissa's Review | Rating

Easy and delicious!

ash's Review | Rating

Very nice, bit crumbly

ash Playne's Rating
Melva Konelio's Rating