COCONUT MILLIONAIRE’S SHORTBREAD

SERVES 18

Begin this recipe at least 4 hours ahead.

12/ 3 cups (250g) plain flour 200g unsalted butter, melted, cooled 70g dessicated coconut

1/4 tsp baking powder 100g caster sugar 1 tsp vanilla extract 2 x 375g cans sweetened

condensed milk 2 x 320g cans coconut sweetened condensed milk 1/2 cup (125ml) golden syrup 150g each dark (70%) chocolate and

milk chocolate, chopped 11/ 2 tbs sunflower oil

Preheat the oven to 170°C. Grease a 20cm x 30cm lamington pan and line the base and sides with baking paper.

Place flour, butter, coconut, baking powder and sugar in a bowl with 1 tsp salt flakes and stir to combine. Press into the base of prepared pan and smooth using the back of a spoon. Bake for 25 minutes or until golden. Set aside to cool.

Whisk vanilla, condensed milks and golden syrup in a bowl until well combined. Pour over base and bake, turning pan around halfway, for 40-45 minutes or until light golden and caramel is set with a gentle wobble in the centre. Set aside to cool completely.

Place chocolates and oil in a bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water). Allow to stand for 5 minutes, then stir until melted and smooth. Cool slightly, then pour over caramel. Chill for 1 hour or until set. Remove from fridge and cut into slices to serve.