By Helen

Yield: 20 pieces

Ingredients

• 175g butter
• 1/2 cup sugar
• 1 tsp vanilla
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 2 tablespoons cocoa
• topping
• 100g butter
• 1/4 cup golden syrup
• 1 cup sweetened condensed milk

Method

Preheat oven to 180 C.

Beat butter and sugaruntil pale and creamy. Add vanilla and combined flour, baking powder and cocoa and mix well. Press 2/3 of the mixture into a slice pan and allow to chill.

Melt together the butter and golden syrup, stir through the sweetened condensed milk and set aside to cool. Pour cooled topping over the base and then crumble remaining base over the top. Bake for 25 minutes until caramel is golden. Cool and cut into squares or fingers.