This slice needs no introduction.

This is the slice. It’s a caramel slice aka millionaire’s shortbread. This is the slice that I can take anywhere and won’t be left with anything to spare. My family actually fight over this slice. They actually fight over this slice. I’m not exaggerating.

I had breakfast with my oldest friend (old as in I’ve known her for the longsest not “age” old) the other day. She is literally living her future - like buyng houses, getting a family, etc. Kicking goals 24/7. Anyway she reminded me that I haven’t posted much on my blog or my instagram lately, so I thought I’d remind you all I’m still here, still creating. This slice is for her because her husband (still weird to say) is making a version of it, and for my family who have been trying to get this recipe off me forever.

Easter is my favourite holiday of the year so I’m feeling generous. I’m giving you the recipe to my slice. My secret recipe. It’s better than yours I promise. Make some homemade gifts for Easter in the form of this heavenly, addictive slice.

Makes 1 slice, can be cut into 9 to 12 slices (but I am not going to tell you how to eat)

The Buttery Biscuit Base (adapted from Rick’s master shortbread, joanne cheng)

225 g Lurpak salted butter, room temperature
75 g caster sugar
2 Tbs custard powder
2 tsp vanilla paste
1 large yolky boy (aka egg yolk)
220 g plain flour
40 g corn flour
1/2 tsp baking powder
1/2 tsp salt

The Caramel

2 cans of condensed milk
1 Tbs fresh ginger grated
1 Tbs vanilla bean paste
1 - 2 tsp Maldon salt (base this on taste)
240 g salted butter
50 g caster sugar
150 g golden syrup/glucose syrup/corn syrup

The Choc Top

200 g white chocolate

To make the biscuit

Preheat the oven to 180’C (I use a fan forced oven)
Line a 9” square tin or 23cm x 30cm rectangle pan or lamington pan with baking paper, with over hang on all sides so you can lift the slice out easily.
Place butter and sugar in a bowl and hand beat with a wooden spoon or with an electric mixer until pale and fluffy.
Add vanilla and egg yolk and mix until smooth.
Place flours, custard powder, salt and baking powder into the wet ingredients and fold gently until homegenous.
Spoon the soft dough into the prepared pan and press flat with a cup or spread smooth with an offset spatula. Prick surface all over with fork or skewer.
Bake for 22 - 25 minutes until lightly golden.
Remove from the oven and set aside.

To make the caramel:

Place all ingredients into a medium to large heavy based saucepan.
Place the saucepan onto a medium heat and whisk consistently for around 20-30 minutes, until the caramel is amber/golden brown colour and thickened (look at the picutre for a guide for colour). I test it by taking a spoonful and sitting it on the counter for 5 minutes to cool, it should become set/squidgy - when you lift the spoon it shouldn’t run. ***
Use a spatula or spoon the caramel over the biscuit base.
Place in the fridge or set aside for about 3-4 hours until set or cooled to room temperature.

To finish:

Place white chocolate into a heatproof bowl over simmering water and melt (or microwave it until almost all melted).
Pour melted chocolate over the caramel and spread until smooth and evenly distributed with an offset spatula.
Put in the fridge to firm up for serving! (I usually take the slice out of the tin to cut it up using a serrated knife or a sharp chef knife, my family usually cut off large bits so it ends up feeding like 5 people instead of 10-12)

Notes:

* You can replace the ginger with a tablespoon of white miso paste to the caramel to make it an umami bomb

* You can replace the custard powder with almond or hazelnut meal

*You could replace the white chocolate with dark or milk chocolate and sprinkle with salt or toasted nuts

*** if you foget to whisk the caramel constantly and some bits catch it’s totally fine, your caramel might have a few brown bits but it gives it character and makes it toasty

final thoughts…

My ten km road race is fast appraoching - in two weeks. I am way more nervous for the 10 km than a half marathon. It’s because it’s faster and shorter. I can, I will, I must - this mat talk gets me through my training. If you ever see me talking in a race, I am actually more often than not singing the Lions anthem… but shh that’s my secret.

Speaking of the mighty lions… GO LIONS!!!!! We are playing my least favourite team this week. Hello Collingwood, we will put you in the ground!!!

Amelia - the flour child xx