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?