Monday, August 11, 2008
Baking for the Wee Girls
I am the eldest of four girls. I am 34, my next sister is 32, then the youngest two are 28 and 27. However, ever since the youngest was born, we have been grouped in pairs as the “big girls” and the “wee girls”. The wee girls live in Napier and came to stay in the weekend. Whenever anyone comes to stay I obviously do some baking to have in the tins and as I have mentioned before, the wee girls love anything caramel.
So, this time I decided to make a chocolate version of tan square. I love tan square. There is something about the simplicity of it and it great to make a slice that you don’t have to ice. Tan square has a shortbread style base, a layer of caramel and then the remainder of the base mixture is crumbled over the top. When I make vanilla tan square, I sprinkle chocolate chips over the top along with the crumbled base. This time I used a whole can of condensed milk plus about ¼ of a leftover can for the caramel filling because let’s face it, the caramel is really what the slice is about! I really think this is one of the nicest caramel slices I have made!
I’m not sure where this recipe originated from – it is one I wrote in my recipe book when I was a wee kid, so I can guess it probably came from one of those fundraising community recipe books, as when I was a child those books and the Edmonds book were just about the only recipe books we had. I still think those fundraising style cook books haven the best baking recipes in them.
I also made some triple chocolate cookies form Hayley to take home with her. I used a new recipe and while they taste nice they don’t come close to making it into the top 10 chocolate chip cookie recipes! The recipe called them fudgey chocolate chunk cookies. And they were quite fudgey, but not chocolatey enough for me and too flat. Mind you, I ate enough tan slice to make sure I didn’t need to eat any cookies!
Chocolate Tan Square
1 tsp vanilla
1 tsp baking powder
· Cream butter, sugar and vanilla
· Mix in dry ingredients to form a soft dough and press 2/3 into a lined 23cm square tin
· Put remaining mix in fridge while you make the caramel
400g can condensed milk
2 tbsp golden syrup
· Melt all caramel ingredients together over a low heat. Keep stirring for about 5 minutes until caramel is thick and golden
· Pour over the base, then crumble over remaining dough
Bake at 180c for 20-25 minutes