A shortcake base,caramel filling and an oaty Anzac.Still with all the ingredients you love including butter, rolled oats and coconut but now with gooey caramel and slivered almonds. Perfect for Anzac Day or any other special treat time!
Ingredients:
Shortcake Base
1 cup flour
1 tsp baking powder
½ cup sugar
100g butter, melted
Topping
¼ cup sugar
½ cup rolled oats
½ cup threaded desiccated coconut (or use regular)
¼ cup slivered almonds
50g butter, melted
380g can Highlander Caramel Dessert filling
Method:
Preheat oven to 180 °C.
Combine all the base ingredients.
Press into a baking paper lined square cake tin (20.5 x 20.5 x 4.5cm).
Bake for 15–20 minutes. Allow to cool for 10 minutes.
To make the topping put the sugar, rolled oats, coconut and slivered almonds into a mixing bowl.
Stir in the melted butter. Set aside.
Beat the caramel dessert filling until smooth.
Spread over the shortcake base. Sprinkle over the topping.
Return slice to the oven and cook a further 25 minutes, until the top is golden.
Cool in the tin. Slice into pieces to serve.