Shortbread base

  • 170 grams butter

  • 1/2 cup sugar

  • 1/2 teaspoon vanilla essence

  • 1 and 3/4 cups plain flour

  • 1 teaspoon baking powder

Topping

  • 57 grams butter

  • 2 dessert spoons syrup (probably golden syrup)

  • 1/2 tin condensed milk (I would go with 200ml here, tins of condensed milk are usually around 395-400 ml)

  • Optionally chopped walnuts / cornflakes

Tan Slice (from Hilary)

Mix shortbread bottom in normal way.

If you’re not a shortbread making aficionado (like me) - the “normal way” seems to be to cream the butter (softened slightly) and sugar together until pale & creamy, mix in the vanilla essence, then sift and gently fold in the flour and baking powder until it makes a coarse crumb. Don’t overwork it.

Spread 3/4 of the shortbread bottom in a sponge roll tin - probably greased.

Spread topping over the bottom and sprinkle the remaining shortbread bottom over the remaining shortbread mix.

Optionally sprinkle a few chopped walnuts or cornflakes over the top.

Bake slowly at 150°C - 180°C. I would aim for 160°C for 30 minutes and see how that goes.

Method