THIS is a lovely recipe for a butterscotch slice that I tend to make during harvest, it can be dressed up as a fancy slice or knocked around in the tucker box. The recipe uses condensed milk, butter and golden syrup to make a butterscotch sauce that can easily be eaten on its own.
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 of sweetened condensed milk.
Preheat oven to 180°C. To make the base combine the butter, sugar, egg and vanilla in a food processor or mixer, process until light and fluffy.
Add in the flours, then process until a dough forms. Take 3/4 of the mixture and press into a square baking tin lined with baking paper. Sit the remaining dough aside.
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. Pour the filling over the dough in the tin.
Coarsely sprinkle with your fingers (rubbing) the remaining piece of dough on top of the filling. Bake for 30–45 minutes, until the crust is golden and the filling has browned. Let cool before cutting.