Keke Tapatahi Karamea Ōti – Caramel Oat Slice
I grew up on a farm down in South Otago. I was surrounded by incredible bakers, including my Mum and Aunties but also our neighbours. This slice reminds me of one of my friend’s Mum, her name is Pam and she was one of the best bakers around, in my humble opinion. Every time I went to their house I hoped that she had made her signature keke karamea (caramel slice) and to my delight, she often had. It had a thick caramel layer and a soft crumbly top and it was just the best thing to eat. I love those simple childhood memories of kai (food), shared with those we cared about.
This is a slight deviation from that caramel slice as I use the rich flavours of the Anzac biscuit as the base for this one. It has a moist, flavoursome base, a thick creamy karamea (caramel) in the centre and a topping filled with pops of textural surprise. The bonus is, there is no fancy equipment needed, just grab a bowl, a pot, a baking tray and some stirring equipment and you are on your way to this epic caramel slice. Karawhuia e te whānau – go for it family!
Do you prefer a caramel slice with less caramel? Try my Caramel and Almond Slice – it is truly delicious.
Keke Tapatahi Karamea Ōti – Caramel Oat Slice
Ingredients
The Oat Layer – Te Paparanga Ōti
- 1 ¼ C (185 g) puehu parāoa noa (plain flour)
- 1 C (100 g) ōti (oats, rolled oats)
- ½ C (35 g) kokonati pūtī (desiccated coconut)
- ⅓ C (65 g) huka hāura (brown sugar, tightly packed)
- 130 g pata (butter)
- ¼ C (85 g) C mīere kōura (golden syrup)
- ½ tsp tote (salt, fine)
- ¾ tsp pēkana houra (baking soda)
The Caramel – Te Karamea
- 80 g pata (butter)
- 2 cans (780 g) miraka kukū reka (sweetened condensed milk)
- ¼ C (85 g) mīere kōura (golden syrup)
- 1 ½ tsp tote (salt, fine)
- 2 tsp wanira (vanilla)
The Decorations – Ngā Whakarākei (Optional but add awesome flavour and texture)
- ½ C (35 g) titipi kokonati (coconut chips, untoasted)
- 100 – 150 g titipi tiakarete (chocolate chips/drops)
Instructions
The Oat Layer – Te Paparanga Ōti
- Pre-heat the oven to 180 °C.Line a 25 cm by 20 cm tin with baking paper. Make sure the tin has high sides.
- To a large bowl, add the puehu parāoa noa (plain flour), ōti (oats), kokonati (coconut) and huka hāura (brown sugar).Using a whisk, stir it together until there are no lumps. Leave to the side.
- Add the pata (butter), mīere kōura (golden syrup) and tote (salt) to a medium sized pot. Melt it all together over medium heat, stirring occasionally. Once it starts to bubble, remove it from the heat. Stir through the pēkana houra (baking soda) with a whisk. It will grow like a little puff of magic.
- Pour the ranunga wera (hot mixture) in to the dry ingredients. Whakaranuhia – mix to combine.
- Reserve half a cup of the mixture for the topping. Press the remaining mixture in to the prepared tray. Bake for 13 – 15 minutes until just golden brown. As it bakes, prepare the karamea (caramel).
The Caramel – Te Karamea
- Add the pata (butter), miraka kukū reka (sweetened condensed milk), mīere kōura (golden syrup) and tote (salt) to a medium sized pot.Set it over medium heat and stir as the mixture melts. Do not boil the mixture, the goal is for the pata (butter) to melt. Keep stirring as the mixture can catch on the bottom of the pot.
- Once all of the pata (butter) has melted in to the mixture, remove from the heat. Add the wanira (vanilla) and stir it through.
- Remove the cooked base from the oven.Pour the karamea (caramel) on to the hot base and smooth it out.
The Decorations – Ngā Whakarākei
- Sprinkle over the reserved base mixture, titipi kokonati (coconut chips) and titipi tiakarete (chocolate chips).
- Place the slice back in the oven.
- Bake for 35 – 40 minutes until the karamea (caramel) is golden on top. Note: I like this slice deeply golden as it really adds to the flavour. If you like it a bit blonder, bake for 35 minutes.
- Remove from the oven and watch as the slice breathes in and out as it cools. Allow to cool completely before slicing, I like to chill mine in the fridge before cutting for a clean cut.
- This epic slice will keep well for a week in a well sealed container either in the fridge or in a cool cupboard. It makes a large slice so is perfect for making as gifts for friends, whānau (family) and manuhiri (guests).
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