Espresso Slice (book recipe preview)

espresso slice


The perfect morning tea slice! So good, too, because you can make it in advance and just whip it out of the fridge when you are ready to serve it.


Serves: 12

Prep time: 30 minutes, plus cooling time

Bake time: 40 minutes



200g plain flour

1 tsp baking powder

100g brown sugar

160g unsalted butter, melted

40g desiccated coconut


2 x 395g cans condensed milk

100g golden syrup

50g butter

1 tbsp instant coffee granules


100g white chocolate, melted

50g chopped walnuts


Preheat your oven to 165°C fan bake. Line a 20cm x 20cm square tin with baking paper.

Mix all of the base ingredients together in a medium-sized bowl. Transfer to the prepared tin, using a spoon or palette knife to spread the mixture out evenly. Bake for 20 minutes.

While the base is baking, put all of the filling ingredients in a medium saucepan over medium heat and melt, stirring continuously until combined.

Pour the filling over the cooked base, spread it out, and put it back in the oven for 20 minutes, rotating in the oven after 10 minutes.

When the filling is nice and golden, remove from the oven and leave to cool at room temperature.

Remove the slice from the tin and peel off the baking paper. To slice it up, use a sharp knife dipped in hot water so it cuts through the slice easily. Trim the edges off first. Cut the slice 4 x 3.

Drizzle over the melted white chocolate and finish with the chopped walnuts.

Best eaten at room temperature. It can be stored in the fridge for one week.

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