Anzac Slice! Just like your homemade Anzac biscuits but created in slice form. Golden, soft on the inside, slightly crisp on the outside, this heartwarming slice is an absolute classic. A wonderful quick slice recipes to make for your weekly snacks, especially coming up to Anzac Day this weekend. Who loves the aroma of freshly baked Anzac biscuits?

I took my Anzac biscuit recipe and instead of forming the dough into individual biscuits, I pressed the dough into a long slice pan. Baked the slice for a little longer than the biscuit recipe to achieve that glorious golden top. The combination between the golden syrup, butter and oats, is the epitome of the classic Anzac recipe. Yes this recipe uses quite a bit of sweetener but I stay true to the traditional recipes and they’re meant to be enjoyed in moderation, or not, depends how we’re feeling on the day right?!

This recipe is simple. You mix together all your dry ingredients in a large mixing bowl. Then melt together the butter and golden syrup in a small pot. Once that is warm and smooth, you will quickly mix through your baking soda and boiling water mixture. This will allow the butter + golden syrup mix to froth up in the pot, which at that point you pour it into your dry mixture. Then give everything a good mix until it forms the dough. It’s a loose dough, just like soft biscuit/cookie dough.

You then press the dough into your lined pan and bake for 20 minutes until nicely golden on top. The best way to cool this slice down is in the pan, as it’s still quite soft and will break apart if you remove it whilst it’s still warm.

Hope you enjoy this Anzac Slice, a new twist on the classic biscuit!

Anzac Slice

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Author: Wholesome Patisserie
Total Time: 35 minutes
Yield: 20–25 square slices 1x

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Description

Just like your homemade Anzac biscuits but created in slice form. Golden, soft on the inside, slightly crisp on the outside, this heartwarming slice is an absolute classic. A wonderful quick slice recipes to make for your weekly snacks, especially coming up to Anzac Day this weekend. Who loves the aroma of freshly baked Anzac biscuits?

Ingredients

Scale

1 cup (150g) plain all purpose flour
1 cup (120g) rolled oats
1 cup (100g) desiccated coconut
1/3 cup (70g) raw granulated sugar
1/4 cup (50g) packed light brown sugar
180g unsalted butter
4 Tbsp (80g) golden syrup
1 tsp baking soda
2 Tbsp boiling water

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Instructions

Pre-heat oven to 160ºC (320ºF). Line a 7 inch – 11 inch rectangle baking tray with parchment paper, set aside.
In a large mixing bowl, add flour, oats, coconut and both sugars. Mix well to combine.
In a small pot, combine butter and golden syrup over a low-medium heat. Stirring occasionally, heat until butter has completely melted, ensuring not to boil. Turn off heat once completely melted and smooth.
In a small bowl, add baking soda and pour over the boiling water, mix quickly to combine. Immediately pour into butter and syrup mixture in the pot and allow it to froth up. Once frothing, straight away pour over dry flour mixture. Mix with a wooden spoon or spatula to combine well.
Press dough into lined pan with your hands then even out the top with a spatula.
Bake for 18-20 minutes until the top is nicely golden.
Remove from oven and allow slice to completely cool in the pan.
Once cooled, pick up the sides of the parchment paper and gently remove from pan. Place on a cutting board and slice into squares or rectangles.
Serve and enjoy!
Store in an airtight container, in the pantry, for 4-5 days.

Prep Time: 15min
Cook Time: 20min