Coffee Streusel Slice
from 'The Big Book of Beautiful Biscuits' ~ Women's Weekly
Base
125g butter
1/4 C sugar
1 C plain flour
1/4 C self-raising flour
Filling
395g can sweetened condensed milk
30g butter
2 tbs golden syrup
3 tsp instant coffee powder
1/3 C finely chopped walnuts (we used roasted almonds)
Topping
1 C plain flour
2 tsp cinnamon (1 tsp enough)
1/3 C brown sugar, firmly packed
125 g butter
First prepare topping (needs to be refrigerated)
Topping: Sift dry ingredients into bowl
Rub in butter and mix to a firm dough
Refrigerate for 30 mins before using
Base: Cream butter and sugar until just combined
Stir in sifted flours in 2 lots
Mix to a firm dough and press evenly into 30cm x 25cm slice tin (smaller tin okay)
Bake in moderate oven for 10 mins
Filling: Combine condensed milk, butter, golden syrup and coffee in saucepan
Stir over medium heat until mixture begins to bubble on base of pan
Continue stirring quickly for about 3 mins or until mixture thickens and is beginning to catch on base of pan
Stir in walnuts/almonds
Once base is cooked, spread with filling and coarsely grate topping evenly over the surface
Bake in moderate oven 10 - 15 mins or until topping feels firm to touch
Stand 15 mins before cutting into bars or slices
