Name: Caramel streusel slice
Cook time: 30 min
Total time: 30 min
Ingredients: 125 gram butter, chopped, at room temperature; 1/4 cup caster sugar; 1 cup plain flour, sifted; 1/4 cup self-raising flour, sifted; Filling; 395 gram condensed milk; 30 gram butter; 2 tablespoon golden syrup; Topping; 1 cup plain flour; 2 teaspoon cinnamon; 1/3 cup brown sugar; 125 gram butter, chopped; 1 tablespoon water; icing sugar, for dusting

Ingredients

125 gram butter, chopped, at room temperature

1/4 cup caster sugar

1 cup plain flour, sifted

1/4 cup self-raising flour, sifted

Filling

395 gram condensed milk

30 gram butter

2 tablespoon golden syrup

Topping

1 cup plain flour

2 teaspoon cinnamon

1/3 cup brown sugar

125 gram butter, chopped

1 tablespoon water

icing sugar, for dusting

Method

Caramel streusel slice

1.Preheat oven to moderate, 180°C. Lightly grease an 18 x 28cm slice pan. Line with baking paper, extending paper 2cm above pan edge.

2.Prepare Topping; (see recipe below).

3.Meanwhile, in a small bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Stir in flours, in 2 batches, until a firm dough forms. Press dough evenly into prepared pan. Bake for 10 minutes. Cool.

4.To make Filling; in a small saucepan combine sweetened condensed milk, butter and syrup. Heat on medium, stirring until smooth. Continue stirring, for 3-4 minutes, until mixture bubbles and thickens.

5.Spread Filling over base. Grate Topping over filling. Bake for 10-15 minutes, until firm. Cool in pan for 15 minutes before transferring to a wire rack to cool completely. Cut into fingers. Dust with icing sugar.

Topping

6.Sift flour and cinnamon together into a small bowl. Stir in sugar. Rub in butter, using fingertips, until mixture resembles coarse breadcrumbs.

7.Add water and bring mixture together into a dough. Roll dough into a log. Wrap in plastic wrap and chill in the freezer for 30 minutes, until firm.

Use the back of a floured spoon to press base dough evenly into prepared pan.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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