Tan Square
By Chelsea SugarPage views: 71430
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6 reviews
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Difficulty Easy
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Prep time 20 mins
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Cooking time 25 mins
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Serves
8
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.
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.
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