Tan Slice

A classic New Zealand favourite! This Tan Slice is made with a layers of buttery shortbread filled with a smooth and creamy caramel.

5 from 2 votes

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Course: bars and slices

Cuisine: New Zealand, Slices

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: serves

Calories: 319kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Hand-held beaters or stand mixer
Stove-top or Thermomix
Oven

Ingredients

For the shortbread layers

200 g butter softened to room temperature
110 g (½ cup) caster sugar
2 tsp vanilla extract
300 g (2 cups) plain flour
1 tsp baking powder

For the caramel filling

2 tbsp golden syrup see recipe notes
395 g sweetened condensed milk full fat (not skim)
100 g butter
pinch of sea salt

Instructions

Preheat oven to 160 degrees celsius (fan-forced). Line a 20cm square baking tin with baking paper and set aside.
Using hand-held beaters or a stand mixer, cream the softened butter and sugar until pale and fluffy.
If using a Thermomix: Insert the Butterfly into the Thermomix bowl. Add the softened butter and caster sugar and mix for 20 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 40 seconds, Speed 4 (or until pale and creamy).
Add the vanilla extract and beat through.
If using a Thermomix: Add the vanilla extract and mix for a further 10 seconds, Speed 4.
Sift over the plain flour and baking powder and beat until the mixture has come together (it will be crumbly at first).
If using a Thermomix: Remove the Butterfly. Add the plain flour and baking powder to the bowl. Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.
Press two-thirds of the mixture firmly into the base of the prepared tin and smooth with a spoon.
Prick all over the base with a fork.
Bake for 10 minutes or until lightly golden.
Meanwhile, make the filling by placing the golden syrup, sweetened condensed milk, butter and a pinch of salt into a small saucepan over low heat.
Stir continuously for 10-15 minutes or until the caramel has thickened (make sure your heat is very low and you continue stirring until the sauce has obviously thickened).
If using a Thermomix: place the golden syrup, sweetened condensed milk, butter and a pinch of salt into a clean and dry Thermomix bowl. Mix for 8 minutes, 80 degrees, Speed 4 (or until thickened).
Pour the caramel over the cooked base and sprinkle over the remaining shortbread mixture.
Return the slice to the oven for a further 15-20 minutes or until golden and firm to the touch.
Remove from the oven and set aside until cool. Place in the fridge once cooled and before cutting.

Notes

Recipe Tips

Golden syrup substitutes - whilst I prefer to use golden syrup, you can replace the golden syrup with corn syrup, honey or maple syrup.
Condensed milk - use full fat condensed milk, not skim condensed milk, as it won't set properly. I find that brand name condensed milk (ie. Nestle) sets better than home brand condensed milk.
Caramel layer - cook the caramel layer until it’s firm. If it’s not firm, your caramel slice will end up in a runny mess! Cook it on the stovetop, gently stirring continuously over a low heat, or in the Thermomix until it’s obviously thickened and then pour over the base in your slice tin. Leave the slice in the oven until you can gently place a finger in the centre and it feels firm to the touch.
If the top is browning too much in the oven - place a sheet of foil loosely over the top and continue cooking until firm.
Storing - store Tan Slice in an airtight container in the fridge for up to 5 days.
Freezing - allow it to cool completely and then double wrap in plastic wrap or foil and freeze for up to 1 month. Allow to come to room temperature overnight before consuming.

Nutrition