Treacle Caramel Slices
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Rich, gooey, and sweet treacle caramel on a bed of buttery pastry, perfect for a snack or dessert.
Ella x
Ingredients
- 250pastry
- 200 gtreacle
- 100 ggolden syrup
- 150 gunsalted butter
- 2eggs
- 400 ggranulated sugar
- 150 gall-purpose flour
- 1 gsalt
- 200 mlmilk
- 100 gdark brown sugar
- 1 gbaking powder
- 1 mlvanilla extract
- 100 gtartaric acid
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line an 18x18cm baking tray with parchment paper.
Tip: Use a silicone mat for easy cleanup.
- 2
In a large saucepan, combine the treacle, golden syrup, unsalted butter, eggs, granulated sugar, and salt. Place over medium heat and stir until the sugar dissolves.
Tip: Be careful not to burn the mixture.
- 3
Bring the mixture to the boil, then reduce the heat to low and simmer for 5 minutes, stirring occasionally.
Tip: Stir in the dark brown sugar and vanilla extract after 2 minutes.
- 4
In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the treacle mixture, stirring until combined.
Tip: Add the milk and mix until a dough forms.
- 5
Roll out the dough to a thickness of about 4mm. Transfer the dough to the prepared baking tray and trim the edges.
Tip: Leave a 2cm border around the edges.
- 6
Bake the pastry for 20 minutes, then remove from the oven and carefully pour the treacle mixture over the top.
Tip: Let the pastry cool in the tray for 10 minutes before slicing and serving.
- 7
Using a sharp knife, slice the pastry into 8 equal pieces. Serve warm, dust with powdered sugar if desired.
Tip: These slices are best served fresh, but can be stored in an airtight container for up to 3 days.
- 8
To unmold, dip the top of the pastry in hot water and carefully transfer to a serving plate.
Tip: Serve immediately, or refrigerate for up to 2 hours before serving.
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