Tan Squares

I love old fashioned slices, and anything with caramel is a winner for me. Accordingly, when a lady at work posted her mum’s recipe for Tan Squares on our Intranet, I was sold.

Tan Squares are a little like millionaire’s shortbread, but with a crumble topping instead of chocolate. The base and the crumble topping use the same dough, so they are quick and easy to make.

I had never previously heard of Tan Squares, but despite their plain name, they are delicious, and are a keeper in my books.

To make Tan Squares, you will need:

Base

175g butter
115g sugar
275g plain flour
1/2 teaspoon vanilla extract

Filling

200g condensed milk
2 tablespoons golden syrup
50g butter

For the base:

Grease and line a 20cm square cake tin, leaving an overhang of paper on two opposite sides of the tin.

Cream the butter and the sugar in a stand mixer. Beat in the vanilla, then mix in the flour on low speed.

Press half of the base mixture into an even layer in the base of the cake tin and place into the fridge to chill for 30 minutes. Put the remaining dough into a bowl and place in the fridge to chill.

For the filling:

Preheat your oven to 180 degrees Celsius.

Melt the butter, golden syrup and condensed milk together in a small saucepan, then stir over low heat until it turns golden brown. Remove from the heat.

Spread the filling carefully  over the chilled base, then sprinkle the rest of the dough loosely over the top of the filling to form a crumble topping.

Put the slice into the preheated oven to bake for 25 minutes or until golden brown on top.

Remove the slice from the oven and allow it to cool completely in the tin before carefully lifting the slice out of the tin using the baking paper overhang as handles. Place the slice onto a chopping board and slice into 16 squares or whatever size you prefer.

Enjoy with a cup of tea or coffee for a decadent treat.