This Anzac slice is the perfect easy snack for Anzac Day or any other day. It makes a great lunchbox treat. Or try our classic Anzac biscuit recipe.
Ingredients
Method
Preheat oven to 170°C (150°C fan-forced). Grease 26cm x 32cm Swiss roll pan; line base and two long sides with baking paper.
Combine oats, flour, sugar and coconut in large bowl.
Combine butter, golden syrup and the water in medium saucepan; stir mixture with a wooden spoon until butter is melted.
Remove pan from heat. Add soda to the butter mixture (it will froth and bubble).
Pour butter mixture into oat mixture and stir with a wooden spoon until all the ingredients are mixed together. Spoon mixture evenly into pan, then press down on the slice with your hands until it is flat.
Bake, uncovered, about 30 minutes (it should feel firm when you touch it).
As soon as the slice comes out of the oven, use a sharp knife to mark it into 24 bars (about 4cm x 6cm); cool in pan. Cut slice into bars.

Pamela’s tip
Decades ago, I decided that Anzac biscuits could be more controlled by baking the mixture in a slab pan of some sort. We published the slice recipe in a book we did for children called Kids in the Kitchen.
Pamela Clark is the former editorial director of the Women’s Weekly cookbooks. She was a pivotal member of the Test Kitchen for 50 years.
-This recipe can be made in one saucepan or, in one bowl using a microwave oven
-If you have an aluminium pan, all the better, the new pans are made from a solid tin; you might have to lower the oven temperature a little to get the results you want, or decrease the baking time by up to 5 minutes, tin doesn’t conduct heat as well as aluminium.
How long does this Anzac slice last?
It will keep in an airtight container for up to 4 days, so you can make it on the weekend to take to school. We suggest layering it between baking paper in an air tight container.
Can I make this Anzac biscuit slice crunchy rather than chewy?
This recipe will produce a slice that is slightly soft and chewy. If you would prefer it crisp, bake them for about five minutes more.
Recipe variations
To make a slightly different variation of this slice, try adding ¾ cup dark chocolate chips, ¾ cup sultanas, or ¾ cup finely chopped dried apricots in with the oats (step 2).
From Pamela Clark: “As a treat [for her granddaughters], sometimes I’d add freckles or chocolate melts. Press these onto the hot slice after you’ve marked out the bars; the heat will slightly melt them, holding them in position.”