celebrating 130 years 1884-2014

Tan Square

By Chelsea Sugar
Tan Square
8 servings
  • 4 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 25 mins
  • Serves

    180g butter
    1/2 cup Chelsea White Sugar
    1/2 teaspoon vanilla essence
    2 cups flour
    1 teaspoon baking powder
    200g sweetened condensed milk
    60g butter
    1 tablespoon Chelsea Golden Syrup


    Beat butter and Chelsea White Sugar until pale and creamy, mix in vanilla, flour and baking powder and mix well. Reserve 1/4 of mixture for topping. Press mixture into a lined 28 x 18cm slice pan and refrigerate.
    Preheat oven to 180 C.
    Place condensed milk, butter and Chelsea Golden Syrup in a saucepan and heat until butter is melted. Cool in saucepan and then spread over base. Sprinkle with remaining shortcake mixture and bake for 25 - 30 minutes.

If you like this recipe you may love these


Average Rating
(4 reviews)

Its very easy to make and yum but I think the base is a bit dry but it is still delicious! :)

Easy to make, although I don’t have the right sized pan so I double the recipe. Who uses half a can of condensed milk anyway. People seem to love it, nothing but positive feedback when I make it.

I think the ratio of base and filling was off, not enough caramel, probably needs a whole tin like other recipes specify.

Super easy to make! Also very delicious

Load More

Products used in this recipe

Sign in