This Kiwi classic slice has a shortcake base and a delicious rich caramel topping. Easy to make and divine.
Prep time 15 min
Cook time 50 min
(plus standing and refrigeration time)
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Preheat oven to 160°C/140°C fan forced. Grease and line base and sides of a 22cm square cake pan with baking paper.
To make base; use an electric mixer; beat butter, sugar and vanilla in a large bowl until pale and creamy. Stir in flour to form stiff dough. Press 2/3 of the mixture into prepared pan. Cover and refrigerate the remaining 1/3 of the mixture for topping.
To make filling; combine butter, NESTLÉ Sweetened Condensed Milk and golden syrup in a small saucepan over low heat. Cook, stirring for 5 minutes, stirring constantly or until melted and mixture is smooth. Remove from heat and cool slightly. Pour over prepared base.
Remove the reserved base mixture from refrigerator and crumble over the top of the filling. Bake in preheated oven for 45 minutes or until tan colour shows through topping. Leave in pan to cool and then cut into fingers.
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