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Tan Slice

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As the rain came down and the trains weren’t working in London this morning, a walk through the park to work was unexpected. Most people are going back to work after their holiday break and their year began in a mess, meanwhile, storms are causing havoc to lives Stateside.

Yes, 2014 has come in rumbling and raging for most in the pit of winter.

Stepping back and re-focusing usually means swearing off cake and exercising more for those I’m surrounded with. Yes, the streets are fuller with people running and the grocery aisles are almost impassable around the fruit and veg section. What are your New Years resolutions? Do any contain the notion of being healthier? Portion control? Smiling more?

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Its a good time to stand back and look at where life is and where you want it to be and while I don’t personally do New Years resolutions, I believe in working hard to achieve goals and not giving in to that lurking temptation to give myself a break. I can watch Ugly Betty and edit my novel or work on this blog. Multi-tasking is a friend worth holding close because the year will fly by again as did last year and I don’t want to let it slip through my fingers.

Similarly, it’s been some time since I posted a recipe from New Zealand cuisine. In fact, there are a number of countries that have not had a new dish posted on here in some time and that is something that will be rectified over the coming weeks and months.

While people are rugged up here, in the southern hemisphere, summer is treating all to heat and sunshine, as it should! My Instagram account has been filled with images of people swimming, camping and full of summer tans of late, while I’m wearing scarves they’re wearing swimsuits and I’m a little jealous. So I made a caramel and chocolate slice to appease myself.

I’ve also been dreaming of making some native Maori recipes so will try to attempt at least one this year.

The original recipe calls for only chocolate on top and that may well be how it was originally made, however, the ones I ate before I left New Zealand shores had slivers of chocolate in the base so I have kept it so in the below adaptation. A little digging didn’t give up any real history of where this came from. Also, the original recipe asks for golden syrup, however, I prefer maple and always have that on hand so changed it slightly.

Tan Slice
Adapted from A Second Helping – More from Ladies a Plate
Makes 15 slices

Ingredients:
Base

170g butter, softened
1/3 cup superfine/caster sugar
1 teaspoon vanilla extract
2 1/4 cups flour
Topping
200ml sweetened condensed milk
55g butter, cubed
1 tablespoon maple syrup
2 tablespoons walnut, roughly chopped
30g dark chocolate, roughly chopped

Directions:
Greaseproof a baking tin and preheat the oven to 180°C/350F.

Cream the butter, sugar and vanilla extract. Add in the flour and combine until the mixture resembles breadcrumbs.

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Pour two thirds of the mixture into the prepared baking tin and add in a third of the chocolate.

Pat down with the base of a flat bottomed glass to smooth out and pack as tightly as possible.

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Place in the oven and back until lightly golden, remove and allow to cool completely.

Meanwhile, place the sweetened condensed milk, butter and maple syrup in a saucepan over medium heat until the butter is melted and the mixture has thickened slightly.

Pour over the base and crumble over the remaining crumble and chocolate along with the walnuts.

Bake in the oven for 20 minutes or until golden on top.

Remove from the heat and allow to cool.

Slice into bars.

Serve.

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Tan Slice

Serving Size: Makes 15 slices

Tan Slice

Ingredients

    Base
  • 170g butter, softened
  • 1/3 cup superfine/caster sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 cups flour
    Topping
  • 200ml sweetened condensed milk
  • 55g butter, cubed
  • 1 tablespoon maple syrup
  • 2 tablespoons walnut, roughly chopped
  • 30g dark chocolate, roughly chopped

Instructions

  • Greaseproof a baking tin and preheat the oven to 180°C/350F.
  • Cream the butter, sugar and vanilla extract. Add in the flour and combine until the mixture resembles breadcrumbs.
  • Pour two thirds of the mixture into the prepared baking tin and add in a third of the chocolate.
  • Pat down with the base of a flat bottomed glass to smooth out and pack as tightly as possible.
  • Place in the oven and back until lightly golden, remove and allow to cool completely.
  • Meanwhile, place the sweetened condensed milk, butter and maple syrup in a saucepan over medium heat until the butter is melted and the mixture has thickened slightly.
  • Pour over the base and crumble over the remaining crumble and chocolate along with the walnuts.
  • Bake in the oven for 20 minutes or until golden on top.
  • Remove from the heat and allow to cool.
  • Slice into bars.
  • Serve.
  • Notes

    http://roamingtaste.com/tan-slice/

    Greaseproof a baking tin and preheat the oven to 180°C/350F.

    Cream the butter, sugar and vanilla extract. Add in the flour and combine until the mixture resembles breadcrumbs.

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