Ingredients
Shortcake Base
1 cup flour
1 tsp baking powder
½ cup sugar
100g butter, melted
Topping
¼ cup sugar
½ cup rolled oats
½ cup threaded desiccated coconut (or use regular)
¼ cup slivered almonds
50g butter, melted
380g can Highlander Caramel Dessert filling
Method
1. Preheat oven to 180 °C. Combine all the base ingredients. Press into a baking paper lined square cake tin (20.5 x 20.5 x 4.5cm). Bake for 15–20 minutes. Allow to cool for 10 minutes.
2. To make the topping put the sugar, rolled oats, coconut and slivered almonds into a mixing bowl. Stir in the melted butter. Set aside.
3. Beat the caramel dessert filling until smooth. Spread over the shortcake base. Sprinkle over the topping. Return slice to the oven and cook a further 25 minutes, until the top is golden. Cool in the tin.
Slice into pieces to serve.
The was a recipe promoted on the Food in a Minute website.
It is rather nice although I would say so, being rather partial to caramel!
Using a can of caramel filling instead of making your own from scratch was certainly convenient. I did find the amount of the topping meant that it didn't all "stick" to the caramel so I would probably make slightly less. I also found the base quite hard, so may not cook it for the full 20 minutes next time.
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