A classic childhood favorite, caramel slice, is a birthday staple in our household. Every year (and many times in between) the rolling pin comes out in preparation for the creamy, yummy slice. If you aren’t so confident with pastry making (if you haven’t tried, you should give it a go), there are pre-made gourmet sweet shortcrust pastry rolls you can buy from your local delicatessen or gourmet food shop in the frozen section.

Caramel Slice – makes 16 slices using a lamington tray

 Ingredients

Pastry

•  2 1/4 cups plain flour
•  1/3 cup caster sugar
•  175g unsalted butter, chilled, chopped
•  2 egg yolks
• 2 tablespoons chilled water

Filling

•  1 can condensed milk
•  100g unsalted butter, at room temperature, chopped
•  2 tbsp brown sugar

 Topping

•  200g milk or dark chocolate, chopped
•  60g butter, at room temperature, chopped

 Method

Pastry

1. In a food processor, blitz flour, sugar and butter until mixture resembles fine breadcrumbs. Add egg yolks and chilled water. Process again until the dough just comes together
2. Turn dough out onto a lightly floured surface. Knead gently until smooth. Shape into a disc, cover with plastic wrap and leave to rest in the fridge for 30 mins
3. Roll out again onto a lightly floured surface and shape to your tin size
4. Blind bake the pastry at 180oC for 20mins or until golden on the edges

 Filling

1.  Stir the condensed milk, butter and sugar constantly on low heat until the caramel turns pale & thick
2. Set to cool slightly for 5 mins
3. Pour over your baked pastry base

Topping

1.  Put chocolate and butter into a heatproof bowl, over a pot of simmering water
2. Stir until melted and glossy
3. Pour over cooled caramel slice and use a palate knife to smooth out
4. Place into the fridge until the chocolate sets and slice up to serve

Childhood classic caramel slice