Macadamia, Maple and
White Chocolate Slice
Gluten Free Recipe
This slice is divine! It is very rich so you only need small pieces. Great for a shout as it will go a long way.
2 cups Gluten Free Flour – I use
Edmonds Gluten Free Plain Flour
1 cup desiccated coconut
1 cup brown sugar
1 heaped teaspoon ground ginger
250g butter, melted
Topping
½ cup maple syrup (or golden syrup)
1 ½ cans sweetened condensed milk
70g macadamias, coarsely chopped
Icing
150 g white
chocolate melts
Heat the
oven to 180 degrees C. Line a 23cm x
32cm slice tin with baking paper.
In a large
bowl combine flour, coconut, brown sugar and ginger. Pour over the melted
butter and stir to combine thoroughly. Spoon into the prepared tin and smooth
with the back of the spoon, pressing down to make even at the sides. Bake for
around 20 minutes until golden.
To make the
topping, combine butter and maple syrup in a medium saucepan and bring to the
boil slowly, allowing the butter to melt. Boil for 2 minutes then carefully add
condensed milk. Simmer for 7 – 10 minutes, stirring constantly, until the
mixture thickens and turns golden brown.
Pour the
topping over the slice and smooth evenly. Sprinkle over nuts and return to the
oven for 5 minutes to set the caramel and toast the nuts. Allow to cool before
icing.
To make the
icing, melt the chocolate in a bowl set over hot water, stirring until smooth.
Drizzle over slice. Chill for 1 hour to set before cutting into small pieces.
