Ok so i've been pretty slack with the whole blogging thing lately...well not slack just too busy! i have managed to still bake though, so I guess this is back-blogging lol
I made this caramel slice purely because I wanted to prove to myself that I could make traditional caramel from scratch without burning it, and surprisingly I succeeded haha
When I took them into work everyone loved them, maybe not as much as usual, but a few people ate 4 or 5 pieces EACH so they must have been half decent. I personally wasn't the biggest fan, the shortbread base wasn't quite right and the ginger was a good addition but the caramel topping just wasn't the flavour I was hoping for.
If you are looking for a less sweet caramel macadamia slice though, this is it =D
Caramel, Ginger & Macadamia Slice from Kidspot.com.au
Ingredients
Shortbread Base
- 275g plain flour
- 130g unsalted butter
- 1 Tbsp caster sugar
- 50ml cold water
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| Caramel, Ginger & Macadamia Slice before Slicing |
Caramel Macadamia Top
- 200g unsalted butter
- 1 1/2 cups brown sugar
- 200g macadamia nuts
- 100g crystalized ginger, roughly chopped
- 1/4 tsp salt
- 2 Tbsp glucose syrup
- 1/4 cup maple syrup
- 3 Tbsp cream
Method
Base
- Place the butter and flour into a food processor and process until they resemble find breadcrumbs. With the motor running, drizzle in the cold water until it all comes together and forms a ball and you have no more water left.
- Cover with glad wrap and rest in the fridge for 20 minutes.
- Preheat oven to 180 and line a slice tray with baking paper.
- Roll and press the dough into the slice tray. Prick all over and bake for 25 minutes or until golden.
Caramel
- In a small saucepan, melt the butter and place the macadamias in to simmer for 3 minutes. Add the brown sugar, ginger, glucose syrup, maple syrup and salt.
- Cook for 10 minutes, continually stirring.
- Pour cream and cook further for 3 minutes.
- Pour over the base and refrigerate until fully cooled.
- Slice with a shard knife.
Note
Do NOT move away from the stove when stirring the caramel, as the moment you stop stirring it will burn on the base of the saucepan. The ginger is an optional addition but gives a nice aftertaste and sort of bight.
Love in Baking, Passionate Baker! 2:D
