This recipe was supplied by Mrs M Eddington of Christchurch to Recipes My Mother Taught Me, published by the Christchurch Presbyterian Social Service Association. The book also included recipes by such notables as “Mrs R. Muldoon, Wife of the Prime Minister” and “Mrs JR Gray Moderator’s Lady, General Assembly of the Church of Scotland”. I suggest doubling the recipe, if you can – the batch I made went in an hour!
½ tin sweetened
1 tbsp brown sugar
10ml golden syrup
½ tsp vanilla extract Combine all the ingredients in a saucepan and heat. Boil for 1 minute, stirring so the mixture doesn’t stick. SHORTCAKE
10ml coffee essence
1 tsp baking powder
1 Cream together the butter and sugar. Beat in the egg, then the coffee essence.
Sift the baking powder and flour together, then stir into the batter.
2 To assemble, spread half the mixture in a sponge roll tin (or any shallow bakeware will do).
3 Spread the caramel evenly over the bottom layer.
4 Put the rest of the mixture on top in small dabs – it will spread and join together during cooking.
5 Bake at 160°C for 45 minutes, checking after 30 minutes.
6 Leave to cool in the tin before cutting into squares.