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Caramel Walnut Slice

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This slice isn’t far off being the perfect sweet, chewy, old-fashioned-style slice. The recipe is also highly convenient, as while the base is part-cooking, you can make the topping.

Recipe from The Australian Woman’s Weekly cookbook The Big Book of Beautiful Biscuits.
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Base:

1/2 cupself-raising flour
1/2 cup coconut
1/4 cup castor sugar
60g (2 oz) butter

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Topping:

2 eggs
1/2 teaspoon vanilla essence
1 cup coconut
90g (3 oz) walnut pieces
1 1/2 cup brown sugar, lightly packed
1/2 teaspoon baking powder

Base:

Sift the flour into a bowl, add sugar and coconut, mix well. Melt the butter, add to the dry ingredients, mix well. Pressed the mixture into a greased/lined tin (28cm x 18cm according to the recipe, I used a 23cm x 23cm tin). Bake in the oven at 180C/350F/Gas Mark 4 for 15 minutes.

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Topping:

Lightly beat the eggs and vanilla with a fork. Add coconut, chopped walnuts, brown sugar and baking powder, mix well. Spread the mixture over the partly-cooked base, return to moderate oven and bake for a further 25-30 minutes, or until the topping is cooked. Cool in the tin; cut into squares or slices.

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