Pip's Salted Caramel Peanut Slice Recipe

Jessica Loyer - Tuesday, May 31, 2011



There is a reason why salt and caramel is fashionable right now - it's irresistible in a dribble-licious kind of way.

We know it's a 'sometimes' food, but its nice to have such a treat up your sleeve for those cold day low points or to share with someone special. It's very easy and pretty quick too!

Adapted from The Australian Women's Weekly Home Library 

base:
  • 125g butter
  • 1/2 cup raw caster sugar
  • 1 egg yolk
  • 1 cup plain flour
  • 1/4 cup self raising flour
  • 2 tbs rice or cornflour 
  • 1/4 teaspoon salt
topping:
  • 1/2 cup soft brown sugar
  • 1 tablespoon golden syrup
  • 90g butter
  • 125 grams roasted peanuts chopped 
  • 1/2 tsp salt 
method:
  1. Set oven to 180 and grease a 20x30 centimeter tin (or there abouts). 
  2. Make the base first by creaming butter and sugar, adding egg yolk and when all fluffy and good, add in dry ingredients. 
  3. Pop the base in the oven for 15 minutes or until golden. 
  4. While the base is cooking, put all topping ingredients (except for peanuts) into a pan and simmer for 5 minutes. Stir in peanuts and pour over the hot base. 
  5. Pop back in the oven for another 5 minutes. 
  6. If you have patience let it cool in the tin before cutting into small rectangles. Yum! 

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Jam, tomato chutney and beetroot relish

Tom Hay - Tuesday, September 21, 2010



We enjoy creating most things from scratch at the Farm Cafe. It's an obvious way to put lots of flavour into all our menu items. It's no surprise that home made mayo makes a BLT taste a million times better or that home made raspberry jam makes scones fabulously delicious.  

We've started putting a few of the things we make into jars so you can enjoy them at home too. So far we've got jars of tomato chutney, raspberry jam and beetroot relish. They're all reasonably priced at $8.5 and really yummy. 

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