If you love Chewy Anzac Biscuits you’re going to adore this Anzac Slice. It has the same soft and chewy texture we know and love from the biscuits and is a perfect sweet treat to enjoy with a cup of tea or coffee. Save yourself the hassle of rolling out balls of mixture into biscuits and instead pour it into a slice pan, press down and bake. Simple! One thing I love about this slice is you can cut it into smaller squares to make it go further. Great for sharing with a group, or even stashing away in the freezer for lunchboxes.
INGREDIENTS
Here’s what you’ll need to make this slice (measurements listed in the full recipe card at the bottom of this post)…
Rolled Oats / Old Fashioned OatsPlain / All Purpose FlourBrown SugarDesiccated Coconut / Finely Shredded CoconutButterGolden SyrupBicarb SodaWater - you’ll already have this on tap (pun intended) but I’ll pop it in the ingredients list nonetheless.
INSTRUCTIONS
Preheat – Preheat the oven to 180C / 350F (standard) OR 160C / 320F (fan-forced), and grease a standard slice pan. Mix the dry ingredients – Combine oats, flour, sugar and coconut in a mixing bowl. Mix the wet ingredients – Place butter and golden syrup in a saucepan over medium heat. Stir for 2 minutes, or until the butter has melted. Remove the saucepan from the heat. Mix bicarb with the 2 tablespoon of warm water, then add to the saucepan. The butter will appear frothy – this is good. No cause for alarm. Mix the wet and dry ingredients together – Pour the wet ingredients into the mixing bowl and stir to combine. Pour the mixture into the prepared slice pan and press down firmly. Bake - Bake for 15 minutes or until golden. Leave in the pan to cool, then slice and serve.
TOP TIPS
Use a 28 x 18cm / 7″ x 11″ slice pan for this recipe. If you don’t have one, a standard square cake pan will also work.If you can’t find desiccated coconut or finely shredded coconut, you can substitute for shredded coconut.Monitor the slice closely as it bakes. It’s ready when the colour has changed to golden brown.Store leftover slice in an airtight container for up to a week.The slice can also be frozen. Once cooled completely, move to an airtight container or ziplock bag and freeze for up to 2 months.
MORE AUSSIE RECIPES
This slice is a twist on a classic Aussie recipe. Here’s a few more Aussie recipes you should try:
Crunchy Anzac BiscuitsHealthy Chocolate CracklesHealthy Zucchini SliceChocolate Anzac BiscuitsCheese and Vegemite ScrollsEasy Curried Sausages
If you’ve tried this Anzac Slice I’d love to hear how you enjoyed it! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.
Use a 28 x 18cm / 7″ x 11″ slice pan for this recipe. If you don’t have one, a standard square cake pan will also work.
If you can’t find desiccated coconut or finely shredded coconut, you can substitute for shredded coconut.
Monitor the slice closely as it bakes. It’s ready when the colour has changed to golden brown. Store leftover slice in an airtight container for up to a week. The slice can also be frozen. Once cooled completely, move to an airtight container or ziplock bag and freeze for up to 2 months.
