CARAMEL FLORENTINE SLICE

MAKES 24 PIECES PREP 20 MIN­UTES + 2 HOURS TO CHILL COOK 30 MIN­UTES 35¢ A SLICE

Homes+ (Australia) - - EASY FOOD -

1 cup self-rais­ing flour

1/2 cup caster sugar

1/2 cup des­ic­cated co­conut

2/3 cup coarsely chopped dried apri­cots 100g packet red glacé cher­ries, halved 2 ta­ble­spoons mixed peel

125g but­ter, melted, plus 60g ex­tra 395g can sweet­ened con­densed milk

1/4 cup golden syrup

200g white cook­ing choco­late, bro­ken into pieces

2 tea­spoons veg­etable oil

STEP 1 Pre­heat oven to 180ºC/160ºC fan­forced. Grease and line a 26cm x 16cm (base mea­sure­ment) slice pan with bak­ing pa­per, ex­tend­ing pa­per at long sides for han­dles. STEP 2 Com­bine flour, sugar, co­conut, apri­cots, cher­ries and mixed peel in a bowl. Add but­ter; mix well. Press mix­ture into base of pre­pared pan. Bake for 15 min­utes or un­til golden. Cool. STEP 3 Com­bine con­densed milk, golden syrup and ex­tra but­ter in a saucepan over low heat. Cook and stir for 3 min­utes or un­til but­ter has melted and mix­ture is well com­bined. Pour over base. Bake for 10 min­utes or un­til golden. Cool to room tem­per­a­ture. STEP 4 Com­bine choco­late and oil in a mi­crowave-safe bowl. Mi­crowave on High (100%) in 30-sec­ond bursts, stir­ring, un­til melted and smooth. Spread over slice. Chill for 2 hours or un­til set. Cut into pieces.

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