Coffee Walnut Slice
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 30 minutes
Makes 24 squares
For base
- 1 cup plain all purpose flour
- 2 teaspoons baking powder
- 1 cup desiccated coconut
- 1 cup brown sugar
- 150g/5ozs. butter, browned*
-
1 teaspoon vanilla
-
400g/14flozs. condensed milk
- 30g/1oz. butter
- 2 tablespoons golden syrup
- 1.5 tablespoons coffee powder
- 60g/2ozs. walnuts, toasted
- 1 teaspoon vanilla
For topping
- 165g/6ozs. dark chocolate
- 2 tablespoons coconut oil
- Pinch salt
- 24 whole walnuts
To brown the butter, place the butter in a saucepan on medium to high heat and allow to bubble and once it smells nutty and turns brown remove it from the pan and drain out the black solids at the bottom.
Step 1 - Line a 30x19cm lamington or slice tin with parchment and preheat oven to 180C/350F. Mix the flour, baking powder, coconut, brown sugar, butter and vanilla together and press into the prepared tin. Bake for 15 minutes.
Step 2 - Meanwhile add the condensed milk, butter, golden syrup, coffee powder and vanilla into a saucepan and cook until the milk is caramelised and thickened. Add the walnuts. Pour on top of the cooked base and bake for 10-15 minutes or until set. Cool for 20 minutes.
Step 3 - Melt the chocolate with the coconut oil and salt and mix until smooth. Spread over the slice and place walnuts on top. Allow to set in the fridge.