Tan Slice
Made with Griffin's Vanilla Wine biscuits, this Kiwi classic is almost as quick to make as it is to disappear from the plate!
20 minutesPrep time
15 minutesBake time
intermediateDifficulty
Ingredients
For the base:
- 125g Butter, melted
- 1 packet of Griffin's Vanilla Wine biscuits
For the crumble topping:
- 100g Butter, softened
- 1/4 cup White Sugar
- 1 cup Flour
- 1/2 tsp Baking Powder
For the caramel filling:
- 100g Butter
- 395g can of Condensed Milk
- 2 Tbsp Golden Syrup
- Pinch of Salt
Instructions
- Pre heat the oven to 180C (or 160C fan bake) and line a slice tin with baking paper.
- To make the base, crush the packet of Vanilla Wine biscuits in a blender until they resemble fine breadcrumbs. Add the melted butter and pulse again to combine.
- Press 3/4 of the biscuit mixture into the lined tin to form the base. Set aside the remaining 1/4 for the crumble.
- To make the crumble, cream together the butter and white sugar in a bowl. Mix in the flour, baking powder and remaining 1/4 of the biscuit mixture until a crumbly mixture forms. Set aside.
- Combine all of the caramel filling ingredients in a saucepan over medium heat, stirring constantly for 10-15 minutes until the caramel has thickened.
- Pour the caramel filling over the biscuit base, spreading evenly. Sprinkle over the crumble mixture and bake the slice for 15 minutes or until golden in colour.
- Allow to cool completely before cutting into squares and enjoying.
Products used in this recipe
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