Base:
1 1/2 cups flour
3/4 cup white sugar
1 1/4 cups coconut
1 1/2 cups rolled oats
1 tsp baking soda
200g butter, melted
200g golden syrup
Caramel topping
400g condensed milk
75g butter
125g golden syrup
Mix the ingredients for the base together and press into a slice tray lined with baking paper.
Leave out a handful to sprinkle over the caramel topping.
To make the topping, melt the ingredients together in a microwave.
Pour over the base.
Sprinkle on the remaining base mix.
Bake at 180degC for 20-25 minutes until golden.
Requested by Miss J. Urquhart of Mosgiel. Jillian Peacock, owner of the Aurora Cafe in Gordon Rd, Mosgiel, has sent us this recipe.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
