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ANZAC CARAMEL SLICE

BASE
1 ½ cups (150g) ROLLED OATS
3/4 cup (75g) DESSICATED COCONUT
¾ cup (110g) FLOUR
1 ½ tsp BAKING POWDER
1 ½ tsp GROUND GINGER
150g BUTTER, cubed
¾ cup (120g) soft BROWN SUGAR
2 tbsp GOLDEN SYRUP

TOPPING
1 x 395g tin SWEETENED CONDENSED MILK
½ cup (80g) soft BROWN SUGAR
100g UNSALTED BUTTER, cubed
3 tbsp (75g) GOLDEN SYRUP

Preheat oven to 180C.

Grease a 20 x 30cm slice tin and line with baking paper.

In a large bowl, combine the oats, coconut, flour, baking powder and ginger.

In a saucepan over a low to medium heat, combine the butter, brown sugar and golden syrup. Stir constantly with a spatula until melted and well combined; take care as this mixture catches easily.

Pour over the dry ingredients and mix well. Reserve 1/2 a cup of the base mix for topping.

Press the remaining base mix into the tin with warm wet hands, as this prevents the mixture sticking to your fingers.

Bake for 15 minutes until golden. Remove from oven and set aside to cool.

To prepare the topping: in medium sized saucepan over a medium heat, combine the condensed milk, soft brown sugar, butter and golden syrup. Stir constantly with a spatula as this mixture also catches easily. Cook until thickened and the sugar has dissolved, approximately 10 minutes.

Pour over the base, sprinkle with the reserved base mixture.

Bake in the middle of the oven for 15 to 20 minutes, or until the caramel is firm, golden and bubbling. Cut when cool.