STREUSEL SLICE
MAKES 20 FINGERS PREP 30 MINS + FREEZING COOK 30 MINS PER PIECE 1080kj COST $$
125g unsalted butter, softened ¼ cup caster sugar 1 cup plain flour, sifted ¼ cup self-raising flour, sifted sifted icing sugar, to dust TOPPING 1 cup plain flour 2 tsp ground cinnamon ⅓ cup brown sugar 125g unsalted butter, chopped 1 tbsp water FILLING 395g can sweetened condensed milk 2 tbsp golden syrup 30g butter, chopped
1 Preheat oven to moderate, 180°C. Lightly grease an 18 x 28cm slice pan. Line base and sides with baking paper, extending paper 2cm above pan edge. 2 TOPPING Sift flour and cinnamon together into a small bowl. Stir in sugar. Using fingertips, rub in butter until mixture resembles coarse breadcrumbs. Add water and bring mixture together into a dough. Roll dough into a log. Wrap in plastic wrap and freeze 30 minutes, until firm. 3 Meanwhile, in a small bowl, using an electric mixer, beat butter and sugar together until creamy. Stir in flours in two batches to form a firm dough. Press evenly into pan. Bake 10-12 minutes. Cool. 4 FILLING In a saucepan, combine condensed milk, syrup and butter. Heat on medium, stirring, until smooth. Reduce heat to low, stirring, 3-4 minutes, until mixture thickens. 5 Spread filling over base. Grate topping over filling. Bake 10-15 minutes until firm. Cool in pan 15 minutes. Transfer to a wire rack to cool completely. Cut into fingers. Dust with icing sugar. Store in an airtight container.