that's life (Australia)
CARAMEL LATTE SLICE
PREP AND COOK: 45 MINS 1 cup plain flour
½ cup firmly packed brown
⅓ cup desiccated coconut 100g unsalted butter, melted 600ml tub thickened cream 1 tsp vanilla extract Caramel-flavoured syrup,
395g can sweetened
2 tblsps golden syrup 25g butter, chopped
1 tblsp instant coffee granules
1 Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper
5cm above pan edges.
2 To make base, combine flour, sugar and coconut in a large bowl. Mix well. Stir in butter until combined. Press over base of prepared pan.
3 Cook in a moderate oven (180°C) for about 10 to 12 minutes, or until light golden. 4 Meanwhile, make filling. Combine condensed milk, syrup and butter in a large saucepan. Dissolve coffee in 2 tblsps of boiling water in a heatproof jug. Add to pan. Stir constantly over a medium heat for about 8 minutes, or until boiling and slightly thickened. Remove from heat.
5 Remove base from oven. Pour in hot filling. Smooth over top. Return to oven. 6 Cook for a further 8 minutes or until golden brown. Remove. Cool slice in pan. Refrigerate for about 1 hour, or until cold.
7 To serve, beat cream and vanilla in a small bowl of an electric mixer until soft peaks form. Transfer to a piping bag fitted with a 13mm star nozzle.
8 Using baking paper, lift slice out of pan. Pipe cream over top. Drizzle with syrup. Cut into pieces.