Dish would have to be one of my favourite NZ food magazines. I snapped up this recipe from one of their recent posts and it is to die for. Created by Sarah Tuck of From My Kitchen this slice needs to be handy the next time you have friends over for coffee. Mum and Dad are visiting and they have given it the thumbs up… so moorish!
For the shortbread:
- 250g unsalted butter, softened
- 2/3 cup caster sugar
- 1 tsp vanilla extract
- 2 1/2 cups plain flour
- 1 tsp baking powder
- 1/3 cup dark cocoa powder
- 1/2 cup whole lightly toasted hazelnuts, finely chopped (see below on how to toast)
For the caramel:
- 1 tin sweetened condensed milk
- 1 tin caramel condensed milk
- 60g unsalted butter, softened
- 1Tbsp golden syrup
- 2 heaped tsp strong espresso powder (I used Moccona) mixed with 1 tsp boiling water
- 1/2 cup lightly toasted skinned hazelnuts, roughly chopped
- 1/2 cup Whittakers 72% dark chocolate, roughly chopped
28 x 21cm slice tin, greased and lined with baking paper.
Preheat oven to 180˚C (350˚F).
In a big bowl beat butter, sugar and vanilla extract until pale and soft. Add flour, baking powder, cocoa and hazelnuts and mix well. Press 3/4 of the mix into the tin and smooth firmly with the back of a tablespoon. (It will seem really crumbly, but don’t worry, just press firmly). Pop in the fridge while you prepare the rest.
Mix condensed milk, caramel, butter and golden syrup in a microwave proof bowl. Microwave on high for 1 minute and whisk until smooth, you may have to repeat this once to ensure the butter is melted and it is nice and smooth. Whisk in coffee mix. Refrigerate for 15 minutes while you do the dishes! Pour caramel mix over base and sprinkle over remaining base mixture, giving it a good squish as you crumble so it forms big clumps. Sprinkle over hazelnuts and dark chocolate. Bake for 30 minutes until golden and cooked through. Cool in tin, remove and slice into squares, perfect to enjoy with strong cups of tea or coffee, or even a glass of coffee liqueur!
Tip on the hazelnuts:
A small note on the hazelnuts here – I roasted one cup until just very lightly golden (180˚C for about 8 minutes) then skinned them by rubbing them between tea towels – tedious but reasonably effective. (Don’t worry if the skins don’t all come off they’ll be fine). Do not over brown them at this point, or when they cook in the slice they will become too brown and bitter, so best to err on the side of very lightly golden to start with!