Instagram is full of #ANZACbiscuit posts today. For those of you not currently in New Zealand or Australia or for those who live in pineapples under the sea, today is ANZAC day. The day in which we remember those who have served and sacrificed for our country.
I have already posted about ANZAC biscuits and ANZAC biscuit cupcakes so I decided to do something a little different and try out an ANZAC caramel slice.
Once again Ripe: A fresh batch is to blame for this wonderful creation. It combines the best biscuit in the world with lush caramel but also the ginger in it reminds me of ginger crunch. Basically it is a whole lot of excellent and good in the world rolled into one.
I know, I know, I just wrote about caramel slice last week. This slice is better though. I'm serious. It is the best of the three caramel slice delights on this website.
For the record I did also make ANZAC biscuits today, you have no choice but to. After the dawn service on zombie level 9 I whipped some up for breakfast. Yes. It was 8am. Don't judge.
I recommend chilling this in the fridge before slicing up, you get a much cleaner cut that way. I actually really like storing this in the freezer too. I like eating super cold slice, the caramel firms up nicely.
So while its a bit late for ANZAC morning tea this year you can start practicing now for next. Making it at least three times a week will make you an expert by April 25 2015!
ANZAC Caramel Slice
Adapted from RipeL A fresh batch by Angela Redfern
Makes 20x30cm slice
1 1/2 cups quick cook oats
1 cup threaded coconut
3/4 cup plain flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground ginger
3/4 cup brown sugar
2 tablespoons golden syrup
1 x 395g tin condensed milk
1/2 cup brown sugar
3 tablespoons golden syrup
Preheat the oven to 180 degrees on bake and line your 20x30cm slice tin with baking paper.
Mix together the flour, coconut, oats, baking powder and ginger in a large bowl. In a small saucepan, melt together the butter and golden syrup the dissolve in the sugar. Pour this into the dry ingredients and stir to combine.
Press half of this mixture into the base of your slice tin making sure it is nice and evenly lined. Bake for 10 minutes until golden.
While the base cooks, make the caramel. Melt the butter, golden syrup and brown sugar in a small saucepan. Add in the condensed milk and stir. Continue to warm over a medium heat until the caramel darkens and thickens, the sugar dissolves and the caramel starts pulling away from the sides of the pan as you scrape it down. Pour this caramel over the base.
Take the rest of the base mixture and sprinkle it over the caramel. Bake for a further 15 to 20 minutes until the topping is golden brown.
Remove from the oven and leave to cool before popping into the fridge for a few hours. Once cool you can cleanly slice it with a large, sharp knife. Store in the fridge or freezer.