Recipe

Chewy Anzac biscuit slice

Enjoy the delicious butterscotch flavours of the Anzac biscuit in chewy slice form.

Aug 31, 2010 2:00pm
  • 35 mins cooking
  • Makes 30
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Ingredients

ANZAC slice
  • 1 cup (90g) rolled oats
  • 1 cup (150g) plain flour
  • 1 cup (220g) firmly packed brown sugar
  • 1/2 cup (40g) desiccated coconut
  • 125 gram butter, chopped coarsely
  • 2 tablespoon golden syrup
  • 1 tablespoon water
  • 1/2 teaspoon bicarbonate of soda (baking soda)

Method

ANZAC slice
  • 1
    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.
  • 2
    Combine oats, flour, sugar and coconut in large bowl.
  • 3
    Combine butter, golden syrup and the water in medium saucepan; stir mixture with a wooden spoon until butter is melted.
  • 4
    Remove pan from heat. Add soda to the butter mixture (it will froth and bubble).
  • 5
    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.
  • 6
    Bake, uncovered, about 30 minutes (it should feel firm when you touch it).
  • 7
    Stand slice in pan about 15 minutes. Turn slice out of pan, remove baking paper, then cut slice into pieces while still warm.

Notes

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). This recipe is a great lunchbox treat. It will keep in an airtight container for up to 4 days, so you can make it on the weekend to take to school.

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