Some of the first recipes I learnt to perfect were from my mum’s Australian Women’s Weekly recipe card collection. It seems many Aussies have a soft spot for the Australian Women’s Weekly recipe card collection, and many of the recipes have stood the test of time. This caramel slice is always popular.
To create a gluten free version of the slice and ensure none of my guests had to miss out, I used a biscuit crumb base instead of the details prescribed in the original recipe. I blitzed a 200g packet of gluten free biscuits with 100g of softened butter in a food processor, pressed this into the bottom of the lined baking tray and put in the fridge to chill before adding the caramel and chocolate layers.
In Australia, condensed milk currently comes in 400ml cans, I’ve included the 440ml can below as specified in the original recipe, but when I make the slice I just use the readily available 400ml can. Following the current trend for salted caramel, I added a generous pinch of salt to my caramel as it was cooking. The coconut specified refers to desiccated coconut. I also added extra chocolate, increasing to 200g of dark chocolate and 2 tablespoons of cooking oil instead of vegetable shortening for the topping. If you are using cooking oil, I recommend you select a neutral flavoured oil, I used rice bran oil. If you feel so inclined, you could scatter crumbled salt fakes over the top of the chocolate topping as extra decoration.
I recommend you bring your finished slice to room temperature before slicing if you have refrigerated it, otherwise the chocolate topping will be prone to cracking as you chop. The slice is quite rich, I suggest you cut into dainty portions – you can always go back for seconds or thirds if you still have room.
What I was cooking this time last year: Choc Malt Brownies
Carmel Chocolate Slice
* This recipe is the original Caramel Chocolate Slice recipe published by The Australian Women’s Weekly recipe cards.
- 125g butter
- 1 cup coconut
- 1 cup self-raising flour
- 1 cup brown sugar, lightly packed
- Sift flour into bowl, add sugar and coconut, stir until combined.
- Melt butter in pan, add to dry ingredients; mix well.
- Press into greased 28cm x 18cm (11 in x 7 in) lamington tin.
- Bake in moderate oven 10 minutes.
- Remove from oven, spread with prepared Caramel.
- Return to oven for further 10 minutes.
- When cold, spread with Topping.
- Cut into squares when set.
- 440g (14 oz) can condensed milk
- 2 tablespoons golden syrup
- 30g (1 oz) butter
- Place all ingredients into saucepan, stir over low heat until caramel has thickened, bringing slowly to boil, remove from heat.
- Place 125g (4 oz) chopped dark chocolate and 30g (1 oz) solid white vegetable shortening in saucepan over hot water, stir until melted.
What is your favourite retro recipe? Has this post inspired any new (or old) ideas?
One of my all time favourite flavours is lemon. When I was making the Australian Women’s Weekly classic, Caramel Chocolate Slice recently, I was inspired to try a citrusy version. This slice is my Lemon and White Chocolate Slice.
I like to use the zest and well as the juice of lemons to give an extra citrus boost when I am cooking. Cooking the lemon filling is more to cook out the egg yolks than to actually thicken the curd, the reaction between the lemon juice and condensed milk when mixing without any heat produces a thick filling. With the cooking oil you use, I recommend you select a neutral flavoured oil, I used rice bran oil.
I recommend you bring your finished slice to room temperature before slicing if you have refridgerated it, otherwise the chocolate topping will be prone to cracking as you chop (I learnt this the hard way, and the firm chocolate caused the lemon filling to ooze out a little). The slice is quite rich, you I recommend you cut into dainty portions – you can always go back for seconds or thirds if you still have room.
What I was cooking this time last year: Banoffee Pie
Lemon and White Chocolate Slide
* This recipe was adapted from a Caramel Chocolate Slice recipe by The Australian Women’s Weekly recipe cards. I have modified and adapted it to come up with the below reincarnation.
- 120g butter
- 1 cup rolled oats
- 1/2 cup plain flour
- 1/2 cup self-raising flour
- 1 cup brown sugar, lightly packed
- 400g can condensed milk
- 2 lemons
- 2 egg yolks
- Generous pinch of salt
- 22og white chocolate
- 1 tablespoon cooking oil
- Turn the oven on to 180°C. to pre-heat.
- Melt the butter in a saucepan over a low heat.
- Add the oats, flours, brown sugar and melted butter to a food processor bowl. Mix the biscuit base mixture until combined.
- Line a baking tray with grease-proof paper.
- Tip the biscuit base mixture into the lined baking tray, and press out evenly over the base of the tray.
- Cook the biscuit base in the oven for 10 minutes.
- Remove the biscuit base from the oven and set aside to cool.
- Add the condensed milk to the saucepan used to melt the butter.
- Zest and juice the lemons and add to the condensed milk in the saucepan.
- Add the 2 egg yolks and salt to the saucepan and mix everything to combine.
- Cook the lemon filling over a medium-low heat, stirring constantly until the mixture is hot. Continue cooking for a further two minutes to ensure the egg yolks are cooked.
- Pour the hot lemon filling over the biscuit base, spread out to create an even layer. Set aside to cool.
- Add the white chocolate and cooking oil to a large bowl.
- Suspend the bowl over a saucepan of hot water and gently heat until the chocolate is melted and everything is combined.
- Pour the white chocolate over the lemon filling layer, spread out to create an even layer. Set aside to cool.
- Remove the lemon slice from the baking tray and cut into serving size pieces. Enjoy.
What is your favourite lemon recipe? Has this post inspired any new ideas?
It is my nephew’s first birthday party tomorrow, and my brother put in an order for macaroons. I ran out of time and energy this week, so I will have to politely decline his request (for now). Instead, I opted for a quick and easy, kid-friendly recipe. The tart base is something I learnt about on the Arnott’s website, and can easily be adapted to include whichever fillings you like or have available, banoffee pies, curd (lemon, peach or passionfruit) or chocolate. You could also experiment with different biscuits, and I also used a gluten-free ginger snap to make sure my sister-in-law didn’t miss out. The chocolate tarts could be topped with berries instead of sprinkles for a more grown-up version.
You will need 2 round bottomed tins, one to re-heat the biscuits, one to weigh them down once they are soft.
What I was cooking this time last year: Pumpkin cannelloni
- 1 packet Arnott’s Butternut Snap Cookies
- 300mls cream
- 220g chocolate
- 100g condensed milk
- Chocolate sprinkles to decorate
- Turn the oven on to 150°C.
- Add a biscuit over each hole of a round based tartlet tin (you may need to do this in 2 batches).
- Cook in the oven for 10 minutes or until the biscuits soften.
- Place another round based tartlet tin over the biscuits and push down to encourage the biscuits to form into a tart shape.
- Weigh down the top tray with a couple of tins until the biscuit tart cases have cooled.
- Remove the cooled biscuit tart cases from the tin.
- Repeat the biscuit moulding process until you have used all the biscuits.
- To make the chocolate ganache filling, add the chocolate, cream and condensed milk to a large bowl.
- Suspend the bowl over a saucepan of hot water and gently heat until the chocolate is melted and everything is combined. Allow the chocolate ganache to cool slightly.
- Fill the biscuit tart cases with chocolate ganache and refrigerate until the filling sets.
- Sprinkle the top of your chocolate tarts with sprinkles.
- Your tarts are ready to serve. Enjoy.
What is your favourite kids party food? Has this post inspired any new ideas?
Anzac day is recognised on the 25th of April in Australia and New Zealand. Anzac stands for Australian and New Zealand Army Corps, and marks one of the defining moments in the forming of Australia’s national identity. A recipe that is associated with this day of remembrance is the Anzac biscuit. Anzac biscuits are traditionally made from rolled oats, flour, desiccated coconut, sugar, butter, golden syrup and baking soda. It is claimed they gained popularity because the biscuits would last the time and distance it took for them to travel from kitchens in Australia and New Zealand to loved ones dispatched far from home.
I played with the traditional recipe and used condensed milk instead of sugar and golden syrup. If you want to stick to the traditional recipe, follow the details below but leave out the chocolate chips, and replace the condensed milk with 1 cup of sugar and 1 dessert spoon of golden syrup. Even though my recipe uses condensed milk the end result was not an overly sweet biscuit, the condensed milk having less sugar than the sugar and golden syrup that would have normally been used. I added chocolate chips, purely because I love chocolate chip biscuits. If you want chewy biscuits, leave the mixture in heaped spoonfuls on your baking tray. If you prefer a crispy biscuit, flatten out your spoonfuls of biscuit mixture.
Chocolate chip oat biscuits
- 1 1/2 cups rolled oats
- 1 cup plain flour
- 1 cup desiccated coconut
- 1 teaspoon baking soda
- 1 egg
- 100g butter
- 1 x 395g tin condensed milk
- 200g dark chocolate
- Preheat the oven to 180°C, grease 4 baking trays with a generous coating of butter or oil (or use non-stick baking trays).
- Measure out the oats, flour, coconut and baking soda into a bowl.
- Chop the dark chocolate into the size you would like your chocolate chips to be (chunky or finely chopped – it’s up to you) and add to the bowl.
- Add the butter to a saucepan and gently heat until just melted.
- Add the melted butter, egg and condensed milk to the dry ingredients in the bowl.
- Stir to combine.
- Place tablespoonfuls of your biscuit mixture onto your baking trays (I spaced 6 biscuits per tray).
- Bake your biscuits in the oven for approximately 20 minutes, or until golden brown (you may need to do this in batches depending on how much room there is in your oven).
- Remove cooked biscuits from the oven and allow to cool for 5 to 10 minutes on the baking trays. You can sample one or two biscuits now for quality control purposes.
- Transfer the biscuits to a wire rack and allow to totally cool. Your biscuits are ready to serve or store in an air-tight container. Enjoy.
What is your favourite biscuit? Has this post inspired any new ideas?