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.
175g unsalted butter
1/3 cup sugar
1 teaspoon vanilla essence
1 teaspoon baking powder
2 cups plain flour
1 tin sweetened condensed milk
2 tablespoons golden syrup
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.
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.