155gm plain flour
40gm roasted wattle seed
1 teaspoon baking powder
145gm castor sugar
150gm macadamia nuts roughly shopped, some left whole
150gm unsalted butter
150gm brown sugar
600ml condensed milk
3 tablespoon of golden syrup
1 teaspoon vanilla extract
400gm milk chocolate - Cadbury dairy milk is a classic!
Preheat oven to 180 degrees.
Place all ingredients for the base in a bowl and mix until well combined. Press mixture firmly into a baking tray (22cm x 32cm) lined with baking paper. Bake for 10-12minutes. It should be light golden.
Place all ingredients for the filling except for the macadamia nuts in a saucepan and stir over a gentle heat. Continue to stir until all the brown sugar is dissolved. Continue to cook caramel for 8-10 minutes being careful not to let the caramel burn.
Scatter the macadamias over the cooked base before pouring the caramel filling evenly over the base. Place the tray back in the oven for a further 10 minutes to cook the caramel. Allow to cool completely.
To finish slice, heat chocolate in a bowl over a saucepan of water until melted. It is also really quick and easy to heat chocolate in the microwave but watch closely as it will burn quickly. Spread the melted chocolate over the caramel being sure to cover all sections of the slice evenly. Place in the fridge to set the chocolate. Once the chocolate is hard, you can cut into squares.
Makes roughly 24 squares.
Reprinted with permission of Lynton Tapp for Hanging Rock Picnics
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