Baking

Saffron and Cardamom Burnt Butter Caramel Slice

October 7, 2014

Saffron and Cardamom Burnt Butter Caramel Slice  - erinmadethis (1 of 6)

I first saw this slice on Cook Republic when it was first posted. I remember reading somewhere that Sneh said it was one of her most popular recipes. It’s not hard to imagine why, right? Look at the deep caramel. And the coconutty base? Heaven. I saved it for later, not knowing what I was about to get myself into when I made it for the first time.

Saffron and Cardamom Burnt Butter Caramel Slice  - erinmadethis (2 of 6)

Recently I bought Sneh’s book, Tasty Express. Once I flicked past the roasted Milo granola, the breakfast bread and the lamb tacos, I came to the burnt butter caramel slice. I remembered how I’d eagerly pinned it however long ago, and knew that I had to make it straight away. I may or may not have made it three times since.

Saffron and Cardamom Burnt Butter Caramel Slice  - erinmadethis (3 of 6)

My most recent time making it, I changed it up by adding saffron and cardamom. They made the slice a bit lighter {ha, in flavour} and beautifully fragrant. The recipe is dead simple and has never failed me. No tricky scales to measure, all you need is a couple of measuring cups.

Saffron and Cardamom Burnt Butter Caramel Slice  - erinmadethis (4 of 6)

Saffron and Cardamom Burnt Butter Caramel Slice
Write a review
Print
FOR THE BASE
  1. 1 cup of plain flour
  2. 1/2 cup of desiccated coconut
  3. 1/2 cup of brown sugar
  4. 125g of melted butter
FOR THE CARAMEL
  1. 1/3 cup golden syrup
  2. 125g of melted butter
  3. 1 400g can of sweetened condensed milk
  4. 1 teaspoon of cardamom
  5. 1 pinch of saffron threads
FOR THE BASE
  1. Preheat oven to 180 degrees Celsius and line a 20 x 30cm slice tin.
  2. Place flour, sugar, butter and coconut in a bowl and mix until a loose dough forms.
  3. Press the mixture thinly into the bottom of the slice tin.
  4. Bake in the oven for 15 minutes or until golden.
FOR THE CARAMEL
  1. Place the condensed milk, butter, golden syrup, cardamom and saffron in a heavy bottom saucepan over low heat.
  2. Stir constantly to avoid sticking and cook for about 5-7 minutes until the caramel has thickened and is smooth.
TO FINISH
  1. Pour caramel onto the baked base.
  2. Bake in the oven for 20 to 25 minutes until the caramel is golden and starts browning and bubbling.
  3. Remove from the oven and allow the slice to cool before slicing.
Adapted from Burnt Butter Caramel Slice
erin made this http://erinmadethis.com/

What’s an easy fail safe recipe that you make over and over?

16 thoughts on “Saffron and Cardamom Burnt Butter Caramel Slice

  1. Lucy @ Bake Play Smile

    Oh my oh my oh my!!!!! I don’t even know what to say! What a delicious fresh take on the traditional caramel slice. Can’t wait to try it. Thanks so much for linking up with our Fabulous Foodie Fridays party! xx

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *