150g butter
1 c brown sugar
1 large egg
1 tbsp vanilla
1 tsp baking powder
2 c flour
Caramel filling:
100g butter
5 tbsp golden sugar
1 can sweetened condensed milk
Line a baking tin with baking paper.
Slowly soften butter, place in a bowl or mixer, then add sugar and beat to a thick consistency. Add egg, then vanilla, and mix well.
Slowly add the flour and baking powder and stir until the mixture has come together to form a smooth ball.
Keep one-eighth of the mixture aside to use as the topping. Press the mass of the mixture into the base of the baking tin, evenly and firmly.
To make the caramel filling:
Melt the butter in a saucepan on a low heat and stir in the golden syrup. Slowly add the condensed milk and continue to stir until the caramel has combined.
Pour the caramel over the uncooked base. Crumble the remaining mixture over the caramel.
Bake 180C for 30 minutes or until golden on top. Allow to cool for at least two hours.
Use a hot knife to slice.
This is a nice but not too sweet caramel slice due to no icings or chocolate on the top.