I love caramel slice. I think I've said that on here before. This slice is a thick layer of baked caramel/butterscotch between two layers of buttery shortbread. I mean need I say more?

Condensed milk, butter and golden syrup come together to make a butterscotch sauce that can easily be eaten on its own or spooned over ice cream. When baked though, the butterscotch caramelises and becomes dense, custardy and fudgy, making it a perfect filling for the buttery and crumbly shortbread. 

Recipe from Simon Holst

For the base:
150g butter, softened
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 cup self-raising flour
1 cup all-purpose flour

For the filling:
100g butter
2 heaping tablespoons of golden syrup
1 can sweetened condensed milk
Sprinkle of salt

  1. Preheat oven to 180°C.
  2. To make the base combine the butter, sugar, egg and vanilla in a food processor. Process until light and fluffy.
  3. Add in the flours, then process until a dough forms.
  4. Take 3/4 of the mixture and press into a square baking tin lined with baking paper. Wrap the remaining dough in glad wrap and place in the refrigerator.
  5. For the filling, melt the butter in a pot, add the golden  syrup and stir. Remove from heat and add condensed milk, mixing until all the liquids are incorporated.
  6. Pour the filling over the dough in the tin.
  7. Coarsely grate the remaining piece of dough on top of the filling.
  8. Bake for 30-45 minutes, until the crust is golden and the filling has browned.
  9. Let cool completely before cutting.