Work catering #18: 2nd attempt at Caramel Slice

Close up of caramel slice

When you fail at a recipe, the easiest thing you can do is just ignore it and find something else you are good at baking XD!! But I really wanted to try out making Caramel Slice again. Previously, I used the wrong type of coconut for the base so I wasn't too happy with it. That was my colleague's secret recipe that I was unable to share, however I found this recipe for "The Best Ever Caramel Slice" on Baker's corner. Not too sure about the "best ever" part but it was pretty yummy ^^

Previously caramel slice, not looking too great

New Caramel slice looking much better ^^ even layers of base and caramel!

The Best Ever Caramel Slice
Recipe adapted from Baker's corner

Ingredients
1 cup (150g) plain flour
1/2 cup (110g) brown sugar
1/2 cup (40g) dessicated coconut
125g butter, melted
100g butter, extra
2 x 395g cans condensed milk
1/3 cup (80ml) golden syrup
200g dark chocolate, melted
1 tbsp vegetable oil

1. Preheat oven to 180oC/160oC fan forced. Grease and line slice tin (20x30cm) with baking paper.
2. Combine flour, sugar and coconut in bowl. Add melted butter and mix well. Press mixture firmly into prepared tin. Bake for 15-20 minutes until lightly browned. 
3. Meanwhile, place extra butter, condensed milk and syrup in medium saucepan. Stir over low heat until smooth. Pour over base and bake for 20-25 minutes until golden. 
4. Combine dark chocolate and oil in bowl and stir until smooth. Pour evenly over slice. Allow to set before slicing and serving.

All gone in a flash~~

Also on my to-bake-list has been these jam drop cookies. Basically a cookie with a little drop of jam in the middle. I used strawberry and apricot jam but the list is endless :) Really simple to make, just make sure those hole you indent is a bit deeper so the jam doesn't run out.

Jam drop cookies
Recipe adapted from taste.com.au

Ingredients

125g butter, softened

1/2 cup (100g) caster sugar

1 egg

1 cup (150g) self-raising flour

1/4 cup (35g) custard powder

1/4 cup (90g) raspberry or apricot jam

1. Preheat oven to 180oC. Line two baking trays with baking paper. 

2. Beat butter and sugar in bowl with electric mixture until pale and creamy. Add egg and beat until just combined. Add flour and custard powder and stir with wooden spoon until just combined.

3. Using lightly floured hands, roll 1 1/2 teaspoons of mixture into small balls. Place on baking trays allowing room for spreading. 

4. Use lightly floured finger or end of wooden spoon to make an indentation in centre of each ball. Spoon 1/2 tsp of jam into the centre of each biscuit. Bake for 15 minutes or until lightly golden. Allow to cool on trays before serving.

Cookies were a little bit too brown! haha

Close up of cookies.