Tan Square

Method

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1. Heat the oven to 180°C / 350°F. Grease a 28 x 18 cm slice tin and line it with parchment paper, leaving an overhang on the two long sides.

   Mark done

2. Beat the butter and sugar for 3 minutes, until pale and creamy. Beat in the vanilla, then stir in the flour, baking powder and salt to make a soft, crumbly dough.

   Mark done Start 3 min timer

3. Set aside a quarter of the dough, about 150 g, for the topping. Press the rest firmly and evenly into the tin and prick it all over with a fork. Chill for 15 minutes.

   Mark done Start 15 min timer

4. Put the condensed milk, butter and golden syrup in a small saucepan over low heat and stir for 4 minutes, until the butter has melted and the mixture is smooth. Take off the heat and cool for 5 minutes.

   Mark done Start 4 min timer

5. Pour the caramel over the base and spread it to the edges. Crumble the reserved dough over the top in small clumps, leaving gaps so that the caramel shows through.

   Mark done

6. Bake for 25 to 30 minutes, until the topping is golden and the caramel bubbles at the edges. Cool in the tin for at least 1 hour, until the caramel has firmed up, then lift out and cut into squares.

   Mark done Start 25 min timer

Chef’s Tips

• Press the base down firmly and evenly, right into the corners. A loose base crumbles when the slice is cut.
• Let the caramel cool for a few minutes before pouring it over. It should be thick, and not hot and runny, or it soaks into the base.
• Leave the slice to cool completely in the tin. The caramel firms up as it cools, and a warm slice slides apart when cut.

Pairing Suggestions

• A cup of tea
• A flat white
• Vanilla ice cream

Storage & Reheating

Keep in an airtight container up to 5 days. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.