Anzac Caramel Slice

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Tomorrow is 100 years since the Australian and New Zealand armed forces landed at Gallipoli. As part of the commemoration is an amazing display of hand crafted poppies in Federation Square in Melbourne. What started out as a call for 5 000 poppies to be made is now a field of 250 000 poppies.

Lest we forget.

ANZAC Biscuits and Slices…an ongoing tradition…

Oats are traditional to an Anzac biscuit recipe, but I substituted quinoa flakes in this recipe and the result was still delicious. Flaked almonds is another substitute.

Anzac Caramel

Ingredients

Base

1 cup GF self raising flour, sifted

130 g melted unsalted butter

1/2 cup desiccated coconut

1/2 cup brown sugar

Topping

1/2 cup quinoa flakes

30 g melted unsalted butter

1 cup shredded coconut

1/3 cup golden syrup

1 can (380 g) caramel filling

Method

Preheat oven to 180 degrees C.

Place the flour and desiccated coconut, sugar and 120 g butter in a bowl and stir until the mixture resembles coarse breadcrumbs.

Using the back of a spoon, press the mixture into the base of a 20 cm x 30 cm tin lined with baking paper.

Bake for 20 – 25 minutes or until golden.

Allow to cool for 10 minutes.

Place the shredded coconut, quinoa flakes, golden syrup and 30 g butter in a bowl and mix to combine.

Spread the caramel over the cooled base and spoon over the cococunt and flakes topping.

Bake for a further 20 – 25 minutes or until golden.

Allow to cool completely before cutting into squares.

(An adapted Donna Hay recipe as posted in Sunday Mail)

CLICK HERE for a  Bit of History on the Anzac Tradition and Anzac Biscuits
Anzac slice