Coffee Walnut Slice

It's time for another classic Australian slice and this time it's the delectable coffee walnut slice. Like the European and American cousin of the caramel slice and pecan pie this is a delightful slice. With flavours of coffee and walnuts it's sticky, delicious and sweet yet somehow devilishly moreish too! Just try and stop at one square! This is a pushy recipe Dear Reader.

This is another slice recipe from my friend Nic. I have never tried a coffee walnut slice before so I didn't quite know what to expect. When it was all done and I cut myself some from the edge I was very excited as it was just like a caramel slice but more interesting! I think the key is to take the condensed milk to a more caramelised state and the browned butter (my little adaption) just added to its moreishness.

I ate this while I was having one of those days. You know you're getting old when you go out to a restaurant (pre COVID-19 days) and sit in uncomfortable chairs and for the week afterwards I was sore. It started in my shoulders and radiated all over my body moving from my hips to my neck to my head. I had meant to get a massage to unkink myself but was too busy and it was a week and I was still aching and that had turned into a headache. I decided that I needed to take action so I booked myself in that afternoon.

After lying down for 5 minutes I remembered that I had to photograph this slice. I got up and cut it up into squares. After taking the pics I decided that I'd just try a bite. One bite turned into a square of coffee walnut slice and then it turned into another piece. Then my headache disappeared! It turns out I didn't need a massage, I needed some sugar or this slice!

So tell me Dear Reader, is there something that makes you feel your age? Have you ever tried a coffee walnut slice? And a very Happy Easter everyone-I know it doesn't feel very Easter-y at the moment but I hope you get some time off and a chance to relax.

Coffee Walnut Slice

An Original Recipe by Lorraine Elliott

Preparation time: 20 minutes

Cooking time: 30 minutes

Makes 24 squares

For base

• 1 cup plain all purpose flour
• 2 teaspoons baking powder
• 1 cup desiccated coconut
• 1 cup brown sugar
• 150g/5ozs. butter, browned*

• 1 teaspoon vanilla

• 400g/14flozs. condensed milk

• 30g/1oz. butter
• 2 tablespoons golden syrup
• 1.5 tablespoons coffee powder
• 60g/2ozs. walnuts, toasted
• 1 teaspoon vanilla

For topping

• 165g/6ozs. dark chocolate
• 2 tablespoons coconut oil
• Pinch salt
• 24 whole walnuts

To brown the butter, place the butter in a saucepan on medium to high heat and allow to bubble and once it smells nutty and turns brown remove it from the pan and drain out the black solids at the bottom.

Step 1 - Line a 30x19cm lamington or slice tin with parchment and preheat oven to 180C/350F. Mix the flour, baking powder, coconut, brown sugar, butter and vanilla together and press into the prepared tin. Bake for 15 minutes.

Step 2 - Meanwhile add the condensed milk, butter, golden syrup, coffee powder and vanilla into a saucepan and cook until the milk is caramelised and thickened. Add the walnuts. Pour on top of the cooked base and bake for 10-15 minutes or until set. Cool for 20 minutes.

Step 3 - Melt the chocolate with the coconut oil and salt and mix until smooth. Spread over the slice and place walnuts on top. Allow to set in the fridge.