I'm wondering whether the first butter and flour amounts on this recipe are transposed? I've done the numeric conversions from grams to US cups and triple-checked the figures, but the base I'm baking up by following the directions as-is looks like soup. There's no way it would firm up to support the caramel with only 10 min. additional baking time. I've also compared this recipe to others on the site for Caramel Slice and the butter:flour ratio seems very out of proportion.
My sister made this recipe (from Bill Granger, as posted in the Sydney Morning Herald) and it's just perfect! Nice crunchy base and thick caramel. My husband found it too rich but it's supposed to be that way!