Shortbread caramel slices

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.



1 cup plain flour, sifted

½ cup brown sugar

½ cup desiccated coconut

125 g butter, melted

Caramel filling

60 g butter

2 tablespoons golden syrup

400 g condensed milk

Chocolate topping

125 g cooking chocolate, chopped

60 g butter


1. Combine sifted flour, sugar and coconut in a bowl. Mix in melted butter. Press into a greased 28 × 18 cm shallow oblong baking tin. Bake at 180°C for 25–30 minutes or until golden.

2. To make filling: melt butter over low heat in a small pan. Stir in golden syrup and condensed milk. Pour over cooked base and bake for 20 minutes. Set aside until cold.

3. Topping: melt chocolate and butter in a bowl over a pan of simmering water; stir to combine. Spread over cooled caramel filling. Mark in slices while setting.

4. Refrigerate until set. Store in an airtight container.