Trim crusts from thin-sliced bread, cut each slice in half diagonally and bake in a slow oven (about 150C) for 15 minutes or until crisp and barely coloured, turning occasionally.
Or toast thick slices of bread, trim off crusts whilehot and split each slice in two. Cut the slices into triangles and dry out in a low oven.
To stop the toast from curling in the oven, cover with a wire rack.
Can you supply a recipe for caramel sauce to serve over ice cream?
Place 50g butter in a small, heavy-based saucepan, add 4 tablespoons brown sugar, 2 rounded tablespoons sweetened condensed milk, 1 rounded tablespoon golden syrup and a pinch of salt.
Use a wooden spoon to stir over heat until melted and bubbling, then cook for about 3 minutes until quite thick, stirring continuously.
