Thursday, September 17, 2015

Salted Caramel Slice




I gave up lunch for these. Not because I was too busy baking to eat lunch. No, I was too busy snaffling a bite here and there that I figured the best thing in the world to do would be to call it lunch and move on. So I did. Sometimes you've just got to make those sacrifices.

This slice differs slightly from most caramel slices I've baked in that it uses polenta. This is clever as it gives a good crunchiness to the base.  The topping is fairly typical in its mouth-sticking caramel toffee but there's salvation to all that sweetness with the odd salty flake on top. No chocolate layer on this one but I didn't miss it.

The recipe came from the New Zealand Herald's website but wasn't attributed to anyone. Scroll down a bit and there's a jacket photo of The Cook & Baker cookbook (authors Cherie Bevan & Tass Tauroa) so I guess it belongs there and a quick look at the cookbook's reviews online seems to confirm this. The Cook & Baker is a Sydney based cafe and bakery with a Kiwi connection.

Even though I tried dipping my knife in boiling water before slicing I still ended up with rugged edges! Not quite the impeccably smooth look in their photo but they sure taste good. I went for smaller slices than stated and ended up with about eighteen pieces.

Trust me, this is a really good and easy to make slice. Here's the link to the recipe



1 comment:

  1. Yum, Lesley! That polenta base sounds fascinating, I love a good crunchy base so I will have to give this a whirl. :-D

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