Keke Tapatahi Karamea Ōti - Caramel Oat Slice
A delicious caramel slice with flavours of Anzac Biscuits in the base and topping. It also has a no-fail, slightly salted caramel centre that is baked until rich in flavour.
Servings 30 slices
Equipment
- 1 x 25 cm by 20 cm tin with around 4 cm high sides
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 teaspoon tote (salt, fine)
- ¾ teaspoon pēkana houra (baking soda) Note: If you have no baking soda, swap it for 1 ¼ teaspoon baking powder.
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 teaspoon good quality flaky salt. If you are using iodised table salt, half this quantity.
- 2 teaspoon 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
Pre-heat the Oven:
- Pre-heat the oven to 180 °C.Line a 25 cm by 20 cm tin with around 4 cm high sides with baking paper.
Prepare the Dry Ingredients for the Base:
- 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 it to the side.
Melt the Butter and Golden Syrup:
- Add the pata (butter), mīere kōura (golden syrup) and tote (salt) in to a medium sized pot. Melt it all together over medium heat, stirring occasionally. Once it starts to bubble, remove it from the heat.
- Add the pēkana houra (baking soda) or pēkana paura (baking powder) and stir it in with a whisk. It will grow like a little puff of magic but don't be distracted.
Combine the Base ingredients:
- After five seconds or so of stirring, pour the ranunga wera (hot mixture) in to the dry ingredients. Whakaranuhia - mix it all together.
- Reserve half a cup of the mixture for the topping and leave it to the side. Press the remaining mixture in to the prepared tray.
Bake the Base:
- Bake for 13 - 15 minutes until just golden brown. As it bakes, prepare the karamea (caramel).
Make the Caramel:
- Add the pata (butter), miraka kukū reka (sweetened condensed milk), mīere kōura (golden syrup) and tote (salt) in to a medium sized pot.
- Set it over medium heat and stir continuously as the mixture melts. Do not boil or simmer the mixture, the goal is only for the pata (butter) and mīere kōura (golden syrup) to melt into the miraka kukū reka (condensed milk).
- Once all of the pata (butter) has melted in to the mixture, remove from the heat. Add the wanira (vanilla) and stir it through.
Spread the Caramel on to the Base:
- Remove the cooked base from the oven.Pour the karamea (caramel) on to the hot base and smooth it out.
Add the Topping:
- Sprinkle over the ½ C of reserved base mixture, titipi kokonati (coconut chips) and titipi tiakarete (chocolate chips).
Bake the Oaty Caramel Slice:
- Place the slice back in the oven.
- Bake for 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 a few minutes less.
- Remove from the oven and watch as the slice continues to bubbles as it is removed from the heat. Allow to cool completely before slicing. I like to chill mine in the fridge before cutting for a clean cut.
Storing Instructions for the Caramel Slice:
- 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).