这个caramel slice是我家老公很爱的。就连生日没有要求生日蛋糕就是说要吃这个slice。但是我还是做了生日蛋糕 （嘻嘻，老婆很坏）。那天他要和朋友出海钓鱼问我可以给他做这个和他朋友分享吗？好啦好啦。。只要不是他一个人独吞这个两罐炼奶做成的甜点，我可以烤炉考虑。
其实这个slice做了几次，在早期也上过，但是一直都不是做得太好。这次因该算是做得不错，切得像样的一次。把传统的食谱改了一点，因为我喜欢饼皮厚一点，那么吃起来不会太甜腻。
我戒甜了好一阵子，家里很久都没有出现甜点，于是部落格也“罢业”了好久好久。今天好歹把这个食谱记录一下，不然下次要做时又记不起来上次是怎样做到比较满意的slice了
Macadamia Caramel Slice
Base:
225g plain (all-purpose) flour, sifted
60g desiccated coconut
90g brown sugar
190g unsalted butter, melted
caramel filling
115g
golden syrup
125g unsalted butter, chopped
2 x 395g cans sweetened condensed milk
100g
macadamia (roasted)
pinch
of salt (optional)
chocolate topping
300g dark chocolate, chopped
2 tablespoon vegetable oil
Method:
1.
Preheat oven to
180°C.
2.
Place the
flour, coconut, sugar and butter in a bowl and mix to combine. Using the back
of a spoon, press the mixture into the base of a lightly greased 25cm x 25cm
tin lined with non-stick baking paper and bake for 15–20 minutes or until
golden.
3.
Reduce the oven
temperature to 160°C.
4.
To make the
caramel filling, place the golden syrup, butter and condensed milk in a medium
saucepan over medium heat. Whisk until the butter is melted and cook, whisking
frequently, for 7–8 minutes or until the mixture has thickened slightly.
5.
Pour the
caramel over the cooked base, spread evenly with a palette knife. Press
macadamia nuts in to the caramel layer and bake for 15–20 minutes or until
golden.
6.
Cool slightly
and refrigerate until cold.
7.
To make the
chocolate topping, place the chocolate and oil in a heatproof bowl over a
saucepan of simmering water, and stir until melted and smooth. Pour over the
caramel mixture and spread evenly.
