The team over at NATURAL SMOKE BBQ WOODS put their twist on this recipe from ENJOY!


1 cup plain flour
1 cup traditional rolled oats
3/4 cup desiccated coconut
1/3 cup brown sugar
1 1/3 cups caster sugar
125g butter, chopped
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda


395g can condensed milk
1/4 cup brown sugar
40g butter
2 tablespoons golden syrup


    Step 1: Preheat oven to 180C/160C fan-forced. Grease a 3cm-deep, 23cm (base) round loose-based fluted tart pan. Place prepared pan on a baking tray.

    Step 2: Combine flour, oats, coconut, brown sugar and 1/3 cup caster sugar in a large bowl. Make a well in the centre. Place butter, golden syrup and 2 tablespoons cold water in a saucepan over low heat. Cook, stirring occasionally, for 4 to 5 minutes or until butter has melted. Remove from heat. Stir in bicarbonate of soda. Stir butter mixture into oat mixture until combined. Spoon 3⁄4 of the oat mixture into prepared pan. Press evenly over base and sides. Bake for 20 minutes or until lightly golden. Stand for 20 to 25 minutes to cool slightly.

    Step 3: Meanwhile, make Sweetened Condensed Milk Caramel. Combine condensed milk, brown sugar, butter and golden syrup in a medium saucepan over medium-low heat. Cook, stirring constantly, for 8 to 10 minutes or until mixture thickens and is golden. Pour into tart case. Use the back of a spoon to smooth surface. Sprinkle with remaining oat mixture. Bake for 10 minutes or until firm. Stand for 30 minutes to cool. Refrigerate for 2 hours or until set.

    Step 4: Place tart on a serving plate. Place remaining 1 cup caster sugar and 1/2 cup hot water in a saucepan over low heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 8 minutes or until mixture turns golden. Set aside for 30 seconds for bubbles to subside. Drizzle toffee over tart. Stand for 15 minutes or until set. Serve.

    Note - Alterations to the above recipe:

    In step 2: add a generous sprinkle of Lane’s Caramel with the dry ingredients. Smoke in your smoker / bbq  until lightly golden (the base will puff up but settles again once cool) - we used Ironbark in our offset

    In step 3: Once you’ve sprinkled with remaining oat mixture, also lightly sprinkle with Lane’s Caramel. Then smoke for approx. 10 minutes (ours took a little longer) until the oat sprinkle has browned

    Original recipe is here: