Caramel slice

BASE:
1.5c regular flour
1tsp baking powder
125g melted butter
1/2c brown sugar

Mix all together and press into a lined baking tin approx 15cmx30cm. Bake at 180 deg C for 10 mins.

TOPPING:
1 can sweetened condensed milk
2tbsp golden syrup (I used a bit extra)
1tbsp butter

Combine in a sauce pan, bring to the boil for approx 5 mins stirring constantly. Pour over baked base, a return to the oven for another 10 mins-15 mins until the centre is no longer liquidy.

ICING:
150g cooking chocolate
50g butter

Place butter and chocolate in a metal bowl. Boil water in a saucepan. Remove from heat and place the metal bowl firmly over the top. Do not let any water/steam get into the chocolate or it stiffens. Stir until chocolate is melted. Spread over the cooled filling.

Chill until chocolate is set then cut into slices using a warm knife. Store in a airtight container in the fridge.

This is REALLY hard to cut. I think I used a too small pan, resulting in a too thick base. Tom really loves it, I think it's too sweet... I don't usually like caramel slice anyway, it's the one thing in the world that I think is too sweet so no surprises there!

Chocolate chip cookies

250g softened butter
1/2c castor sugar
1/2c sweetened condensed milk
2 1/4c plain flour
chocolate chips

- Preheat oven to 180deg C and line 3 baking trays with baking paper
- Beat butter, sugar and condensed milk with an egg beater
- Reduce speed and gradually add flour.
- Stir in chocolate chips.
- Roll into balls and place on trays, allow room for spreading and press lightly with fingertips.
- Bake for 12-15 minutes or until lightly golden.

Yum! I slightly overcooked 2 out of 3 of my trays, and I got close to 3 dozen cookies out of it (small cookies, as you can see from the picture). I also only used about 120gm choc chips instead of the 250gm recommended, but these are yum! The condensed milk makes them a bit sweeter than normal cookies so I liked having less chocolate chips. So yummy warm!

Lemon slice

250g wine biscuits
1 cup desiccated coconut
Finely grated zest of 1 lemon
120g butter
1/2 cup sweetened condensed milk

LEMON ICING2 cups icing sugar, sifted
40g butter, melted
Juice of 1 lemon

- Line a 17x27cm baking tin with baking paper. 

- Crumb biscuits in a food processor. Combine with lemon zest and coconut in a bowl.

- Melt butter in a saucepan and add sweetened condensed milk. Pour into biscuit mixture.

- Press into tin, chill for 1 hour.

- When set, pour over lemon icing.

This is yum! A bit too sweet for my liking (yet I could eat chocolate until the cows come home) but really nice. Workmates definitely approved, flatmates approved, that's a success in my opinion!