Tan Espresso Slice

Ingredients

Base

200g butter, at room temperature

1/2 cup caster sugar

3 Tbsp soft brown sugar

1 tsp vanilla extract

375g (2.5 cups) plain flour

1 tsp baking powder

1 tsp cinnamon (heaped tsp)

Caramel filling

400g can sweetened condensed milk

100g butter

3 tbsp golden syrup

2 tsp instant coffee mixed into 1 tsp hot water 

 

Method Preheat oven to 175°C and line a medium (about 30cm x 24cm) sponge roll tin with baking paper.

Cream butter, sugars and vanilla until pale and fluffy. Stir in flour and baking powder and cinnamon to form a soft, crumbly dough. Press two thirds of the mixture into prepared tray.

Bake the base in the oven for 8 to 10 minutes.

Make the Caramel Filling while the base is cooking. Heat condensed milk, butter, golden syrup and coffee in a small pot until butter is fully melted and starting to thicken and caramelise, remove from heat. Pour over slice base.

Crumble remaining base mixture over the top and bake until golden and set and the caramel has set (10 - 15 minutes). Allow slice to cool in the tin before slicing.

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