Tan slice, I think originates from New Zealand as I could not find it here in Australia. It is a beautiful shortbread/caramel/biscuit slice similar to caramel slice but not as sweet, which means you eat more and more! This recipe is superb and has received rave reviews. Enjoy x
180g of butter, softened
90g of sugar
Ĺ tsp of vanilla extract (or essence)
300g of plain flour
1 tsp of baking powder
1/2 cup chocolate chips
1x 400g tin condensed milk (I used the light version to feel less guilty and it worked perfectly)
2 tbsp golden syrup
Pre-heat oven to 180 C and line a 23cm square tin with baking paper.
Cream butter and sugar together and then stir in vanilla.
Add dry ingredients and mix until combined. Mixture will be like a crumbly dough.
Press 2/3 of the mixture in to the prepared tin and put in fridge to harden while you make caramel. The base should be quite thin as it will rise and you donít want to drown out the caramel with too much shortbread.
To make the caramel, combine all ingredients in a saucepan over low heat. Stir continuously until butter has melted and mixture has thickened slightly.
Pour caramel over base. Mix in chocolate chips with remaining dough mixture and then crumble over top of caramel.
Bake for 20-25 minutes until the caramel is just starting to brown. Leave to cool completely in tin before slicing.