Ingredients:
Shortbread Base:
- 125g butter (soft)
- 1/3 cup icing sugar
- 1 1/2 cups plain flour
Caramel:
- 60ish g butter
- 1/3 cup brown sugar
- 1/3 cup golden syrup
- 1 tsp salt
- 2 apples finely chopped
Crumble:
- 60ish g butter (soft)
- 1/2 cup white sugar
- 1/2 cup desiccated coconut
- 1/2 cup plain flour
Method:
Make shortbread first by creaming butter and sugar then mix through flour. Push into base of square cake tin and bake at 180 for 15 min while you make the caramel.
Lay apples on top of base. Heat caramel ingredients in saucepan and boil for a moment or two. Pour over apple.
Rub together all the crumble ingredients and sprinkle over then pop back in the oven until the crumble is golden. Let it cool a little before removing out of the tray. Make sure to cut when still warm.
The Ramblings:
At the risk of oversharing, shark week arrived early today and in a cruel twist of fate I had decided to be ‘nice’ and send my packet of tim-tams (only chocolate in the house!) with the boys this morning….. Rookie error….. The need for sweet, devilish comfort food was overwhelming, so after raiding the pantry I came up with this gem. To add to the comfort factor, the base is half Grandma’s Shortbread recipe (which I will share fully with her brandy sauce recipe around Christmas time).
P.S. This slice pairs well with panadol, red wine, heat packs, cups of tea and a short-lived self pity party.