Ingredients
1 cup self raising flour
1 cup coconut
½ cup brown sugar
1 cup rolled oats
150g butter
melted
395g can sweetened condensed milk
2 tbsp golden syrup
30g butter
extra
150g cooking chocolate
melted
Allergy Advice
Contains Dairy
Contains Gluten
Contains Nuts
Contains Soy
Equipment
- 1 bowl
- 1 18cm x 28cm lamington pan
- 1 baking paper
- 1 saucepan
Instructions
- Preheat oven to 180C and line an 18cm x 28cm lamington pan with baking paper.
- Combine the first five ingredients (self raising flour, coconut, brown sugar, rolled oats, and 150g melted butter) in a bowl and mix well.
- Press the mixture into the base of the prepared pan and bake for 10 minutes, until golden.
- In a separate pan, combine the sweetened condensed milk, golden syrup, and extra butter. Bring to a boil, stirring constantly.
- Reduce the heat and simmer for 5 minutes, stirring until it achieves a light brown colour and becomes caramel.
- Pour the caramel over the cooked base, return to the oven, and bake for a further 10 minutes.
- Remove from the oven and allow to cool completely in the pan.
- Spread the melted cooking chocolate over the caramel filling.
- Allow to set in the pan before turning out. Cut into slices or squares to serve.
