Ingredients
For the Anzac Base
85 g (3 oz/2⁄3 cup) plain (all-purpose) flour
60 g (2 1⁄4 oz/3⁄4 cup) rolled oats
40 g (1 1⁄2 oz/1⁄2 cup) desiccated coconut
1⁄4 teaspoon flaked sea salt
75 g (2 3⁄4 oz/2⁄3 stick) unsalted butter
2 tablespoons golden syrup or clear honey
100g (31⁄2 oz/1⁄2 cup – 2 teaspoons) light brown sugar
1⁄4 teaspoon bicarbonate of soda
For the Caramel Filling
100 g (31⁄2 oz/7 tablespoons) unsalted butter
397 g (14 oz) can condensed milk 2 tablespoons golden syrup or clear honey
55 g (2 oz/1⁄4 cup) light brown sugar
For the Topping
200 g (7 oz) dark chocolate,
melted flaked sea salt, for sprinkling (optional)
Instructions
- Preheat the oven to 180°C (350°F), Gas Mark 4. Line the baking tin with a piece of parchment paper that overhangs the two long sides of the tin, securing in place with metal clips.
- To make the base, combine the flour, oats, coconut and salt in a large bowl. Place the butter, golden syrup or honey and sugar in a saucepan and cook over a medium heat, stirring every now and then, until melted. Remove from the heat and add the bicarbonate of soda and 1 tablespoon of water, stirring together for a minute until the mixture is a little foamy. Pour this over the oat mixture and mix together until well combined.
- While the Anzac mixture is still warm, tip it into the prepared tin and press into a flat and even layer. Bake for 20–25 minutes, or until golden brown and a little darker around the edges. Leave to cool in the tin while you make the caramel. Add all the caramel filling ingredients to a medium-sized saucepan and cook, stirring constantly, until the mixture comes to a simmer.
- Reduce the heat to low and continue to stir, scraping the bottom of the pan regularly to prevent catching, for 10–15 minutes, until the mixture has thickened and darkened a shade or two. Remove from the heat and pour the caramel over the base. This mixture is very hot, so ease it into the corners by lifting and tilting the tin as needed. Set aside to cool for 30 minutes. For the topping, pour the melted chocolate over the caramel and use an offset spatula to spread it out evenly. Pop the tin in the refrigerator and leave for a couple of hours to allow everything to fully set (if you want to sprinkle with sea salt, allow the chocolate to turn a little tacky before sprinkling, otherwise it will sink into the chocolate).
- To serve, remove from the tin using the parchment paper and cut into squares. I keep these in the refrigerator, as the chocolate isn’t tempered, but I allow them to come to room temperature before serving as the textures will be at their best. Store in a sealed container for 4–5 days.
Notes
- If you own an instant-read thermometer, the caramel will be ready when the temperature reaches 112C/235F.
