Sometimes life is just so busy with so much going on that you hardly have time to breath. But eventually....(hopefully) the skies clear and everything looks brighter, happier and more hopeful. We are coming out (finally) of our very long winter here and Spring brings a change in outlook that makes one happy to be alive.....don't you think?
Since there has been a lot of low carbing going on in our household.....there has not been as much baking as there typically would be. However, I did need to make some baking for a thank you tea put on by my son's Scouting group for one of their sponsors. I decided to make Ginger Crunch....because I love it......and I also decided to try something new (well new for me)......and that was Tan Slice. If you like caramel...this is a great one to try and it is super easy and quick too! I am definitely adding this to the list of Easy Bakes. It's handy for me as it is nut free.....so it's great for school lunches:) In no time at all...this was all that remained of the two recipes..... Both recipes are winners in my book.....I would recommend them both and love that they are both equally fast when you are in a pinch for baking and each call for very standard ingredients. Try them both....and let me know which one is better!!
(recipe from Chelsea Sugar company)
180 grams butter, softened
90 grams white sugar
1/2 tsp vanilla
300 grams flour
1 tsp baking powder
1/2 cup chocolate chips
1 tin sweetened condensed milk
100 grams butter
2 Tsbp golden or corn syrup
Cream the butter and sugar and add vanilla. Stir in the baking powder and then the flour until well combined. Mixture should hold together when pinched. Press 2/3 of the dough into a lined 23cm baking tin. Mix chocolate chips into the remaining 1/3 of the dough and reserve to sprinkle over the caramel topping.
To make the caramel, mix all three Caramel ingredients into a heavy bottom saucepan. Heat over medium heat while stirring until the mixture become thickened and golden. You need to allow the golden colour to develop to have the flavour turn to tasting like caramel, and no longer tasting like condensed milk. If in doubt....give it a taste (after cooling it...it will be hot!) This took me about 15 minutes. Once your caramel is ready, pour it over the pressed base and spread evenly into all corners. Sprinkle reserved chocolate chips and dough evenly over the top and bake at 360F (180C) for 18-25 minutes or until the top has become golden in spots. Let cool slightly before slicing, and leave in pan to cool completely.