Ingredients
175g unsalted butter, chopped, at room temperature
1/3 cup caster sugar
1/4 cup firmly packed brown sugar
1 tsp vanilla essence
1 egg
1 cup plain flour
3/4 cup self raising flour
3/4 cup self raising flour
3/4 cup Caramilk Baking Chips
Whipped cream, fresh raspberries and caramel spread to serve
Method
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Grease a 24cm loose-based flat tin. Place on an oven tray.
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Beat butter, sugars, and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in egg. Transfer to a large bowl. Add sifted flours and baking chips. Stir until combined.
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Press dough over base of prepared tin. Using lightly floured fingertips smooth over top.
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Cook in a moderately slow oven (160C) for about 30 to 35 minutes, or until golden. Remove from oven. Stand for 10 minutes.
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Serve warm raspberries and caramel spread.