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Robert's Recipes - Caramel Slice


240 grams Self Raising Flour
225 grams Brown Sugar
130 grams Coconut
300 grams Melted Butter

3 Small Tins (425 grams) of Condensed Milk
170 grams Golden Syrup
150 grams Melted Butter

Melted Chocolate Buds for painting over the top - best if it comes from Haighs!


Combine all of the base ingredients and beat in an electric mixer with a paddle for about one minute on a medium speed. Press it into the trays and bake in a fan forced oven for 12 minutes at 180 degrees celsius until a golden colour.

Combine all of the filling ingredients and beat in an electric mixer with a paddle on low speed until all mixed. Pour on top of the base, and place in the oven for 35 minutes at 180 degrees with no fan force, then turn the fan on for 5 minutes to allow it to brown. Then remove the tray from the oven and place in the fridge to cool.

When the tray is cooled, paint with the melted chocolate buds.

To remove slice from tray, heat slightly on top of cook top, then cut into squares and lift out. Finished slice can be frozen.

1 Tray (which cuts up into about 48 small slices)






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