Wendy's Kitchen Table

This slice has a shortcake base and a deliciously rich caramel filling. This slice brings back many memories of my Nana Morris who lived in Masterton, New Zealand as she use to make it frequently. 

INGREDIENTS BASE
175g unsalted butter
1/3 cup sugar
1 teaspoon vanilla essence
1 teaspoon baking powder
2 cups plain flour

FILLING
100g butter
1 tin sweetened condensed milk
2 tablespoons golden syrup

METHOD BASE
Preheat oven to 180˚C/160˚C fan-forced.
Grease and line a slice tin with baking paper.
Cream the butter and sugar, then mix in the vanilla. Add the flour and baking powder to form a stiff dough. Press two-thirds of the mixture into the prepared tin. Set aside the remaining third of the mixture.

FILLING
Melt the butter, sweetened condensed milk and golden syrup in a saucepan over a low heat, stirring regularly. Cool then spread over base. Crumble the rest of the base mixture over the filling.
Bake for 20-25 minutes or until a tan colour shows through the topping. Leave in the pan to cool and then cut into fingers. Store in an airtight container in the fridge.