So it really seems I actually don’t have anything to talk about apart from cooking – god help me. It has quite literally been over a month now since I have been ANYWHERE. No that is a lie – I did just go for a walk up around the airstrip… does that count? I left the station complex so maybe it does! ha ha ha. Oh god I am really starting to go bonkers.
I have made an executive decision and i am getting the hell out of here tomorrow. The kids and I are going to visit Mrs Savvy B and I CANNOT WAIT!!! Just have to leave dinner here for everyone and I will be good to go.
Yesterday I trotted out the good old fashioned caramel slice. They love it. Turns out it is really easy. I have always feared these layered type slices but I totally embrace them now and enjoy making them. Who the hell am I?
Ok, now I need to decided what I am going to give them for Smoko. Hmmm. I really am at a loss. Might do some sort of bread basket pie type arrangement… I really have no idea. I would make sausage rolls but I am out of puff pastry until the truck comes with our stores next week.
Well now I am just dribbling shit so I am going to leave you all with this delicious recipe. Go forth and bake my friends.
Caramel Slice
Ingredients
Base:
1 cup self raising flour
1 cup desiccated coconut
1 cup firmly packed brown sugar
125g butter, melted
Filling:
400g can (300ml) sweetened condensed milk
30g butter
2 tablespoons golden syrup
Topping:
125g milk choc bits
2 teaspoons oil
Instructions
Preheat oven to moderate 180 deg C. Grease and line 20cm x 30cm lamington pan.
Combine flour, coconut and sugar in medium bowl, add melted butter and stir until combined. Press mixture over base of pan. Bake for 15 minutes.
Combine milk, butter and golden syrup in a small heavy base saucepan, stir over heat, without boiling for about 15 minutes until mixture turns golden brown. Pour over hot base and return to oven for a further 10 minutes.
Combine the choc bits and oil in saucepan over medium head, stir continuously with wooden spoon, may need to turn heat down a bit. Stir until smooth and melted and then set aside for a few minutes. Pour over hot caramel and spread and smooth evenly. Stand at room temperature until set. Cut into squares. I store mine in fridge and usually cut it after it has been in the fridge for a little while.
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