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Ingredients
- 180g butter
- 1/2 cup sugar
- 1/2 teaspoon vanilla essence
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 can(200g) sweetened condensed milk
- 60g butter
- 1 tablespoon golden syrup
Method
Beat butter and 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 golden syrup in a
sacepan 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.
your recipes mix quantities and measurements a bit promiscuously, what is a cup in grams? or vice versa. I also would like to know can self raising flour be used instead of “flour”, omitting the baking powder? also, is the butter salted or not.
It’s a favourite. I like it best quite well cooked, the bottom not too thick, slightly crisp yet still shortcake like. The caramel must be well browned, esp in the corners. Not the easiest slice to get perfect!
I also thought this was in the good old Edmonds book, am so glad this one was here!
An old school favourite!
I have always wanted to make this now I have a recipe that I can use thanks very much.
Yay I wanted to make this yesterday and thought the recipe was in the edmonds – thankfully I googled and found this one – just like my grandma makes yummo – well off to make some Tan Square i go :)
my favourite cake when i was a kid did not know that it was still around.
A complete favourite in our house – only problem is that I keep eating it.
Perfect recipe :) Thanks!
Amazing recipe!
Made it many times, and has never dissappointed! 10/10