Anzac Slice
This easy Anzac slice is a simple take on classic Anzac biscuits. With all the flavours you love of golden syrup, rolled oats and coconut in a golden chewy slice!
Servings: 9 large slices
Equipment
- 1 x 20cm (7 inch) square baking tin
- baking paper or parchment paper
Ingredients
- 1 cup (150 gms) plain flour
- ⅔ cup (145gms) brown sugar
- 1 cup (90 gms) rolled oats
- 1 cup (80gms) dessicated coconut
- 125 gms unsalted butter
- 3 tablespoons golden syrup
- ½ teaspoon baking soda
Instructions
- Preheat your oven to 180°C (355°F)/160°C fan-forced. Grease and line your cake tin with baking paper. Leave some overhang to help get the slice out of the tin.
- Add the flour, brown sugar, oats, and coconut to a bowl and mix, doing your best to break up the lumps of brown sugar. A whisk is useful for this.
- Add the butter and golden syrup to a small pot on the stove. Heat on medium-low, string until the butter is melted and mixed into the golden syrup.
- Add the baking soda to the butter and golden syrup and mix well. Mix mix to froth up and bubble.
- Immediately pour the bubbly butter mix into the dry ingredients. Mix to incorporate all the dry ingredients.
- Tip the mix into your lined cake tin. Smooth down with a spatula or the back of a spoon.
- Bake in the oven for twenty minutes or until golden brown on top. Remove and allow to cool before slicing.
Notes
Texture:
The extra golden syrup in this slice makes a lovely soft, chewy texture. If you like you slice more on the crispy side you can reduce the golden syrup to just two table spoons.
Storage:
This slice will store well in an airtight container at room temperature for at least two weeks. However much like the original Anzac biscuits, due to their shelf-stable ingredients they can, in theory, be stored for up to a year, especially if stored in a cool, dry, dark place. In my house they rarely last more than a few days because they are so deliciously morish they get gobbled up within a few days!
If you have made this recipe and managed to hold off eating it for more than two weeks do let me know in the comments how long you held out for, and if they were any good by the time you ate them!