If you read my last post on New Zealand, then I can only presume you have been waiting impatiently all week for this recipe post, so you yourself can now make Tan Slice. And I can’t blame you, it is such a simple but delicious treat that I’m sure will become a firm favourite. Tan slice comprises of a shortbread base with a thick caramel middle and topped with shortbread crumble. Pretty simple right? But oh so very delicious!! I have done this recipe with chocolate chips just to make it even more of a treat! It pairs oh so very beautifully with a big cup of tea, enjoy...
- 200g butter
- 100g caster sugar
- 320g plain flour
- 1tsp vanilla extract
- 100g dark chocolate chips
- 1x tin caramel (usually 397g!)
- Pinch salt
- Preheat your oven to 180/160 fan and grease and line a square cake tin/baking tray.
- Cream together the butter, sugar and vanilla until fluffy, then mix through the flour and the chocolate chips.
- Put roughly 2/3 of the mix into your baking tray and press down evenly to form the base.
- Stir a pinch of salt through the caramel and then pour and spread on top of your shortbread base.
- Crumble the remaining shortbread mix over the caramel, pressing together to form some larger lumps and some fine.
- Pop into the oven for 20-25 minutes until starting to go golden.
- Leave to cool in the tin before setting in the fridge for 1hour+, lift from tin and chop into slices.
- Pour yourself a big mug of tea and enjoy...