GLUTEN-FREE CHOCOLATE CARAMEL SLICE
PREP + COOK TIME 40 MINUTES (+ COOLING) MAKES 20
2/3cup (90g) gluten−free plain flour
1/3cup (75g) firmly packed brown sugar
1/3cup (25g) desiccated coconut 85g butter, melted
395g canned sweetened condensed milk
1 tablespoon golden syrup
40g butter, extra
150g dark chocolate, chopped coarsely
1 Preheat oven to 180°C/160°C fan. Grease a 19cm square cake pan; line base and sides with baking paper, extending the paper 5cm above sides.
2 Combine sifted flour, sugar and coconut in a medium bowl; stir in melted butter until combined. Spoon into pan; press mixture evenly over base of pan.
3 Bake base for 15 minutes or until golden. Cool.
This story is from the Issue 63 2020 edition of The Australian Women's Weekly Food.
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This story is from the Issue 63 2020 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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