ANZAC slice with golden icing
This rich, sweet treat is a lovely variation on traditional Anzac biscuits, complete with a creamy icing that turns this humble biscuit recipe into a decadent dessert.
- 15 mins preparation
- 50 mins cooking
- Makes 40
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Ingredients
Anzac slice with golden icing
- 125 gram unsalted butter, chopped
- 1 cup (220g) firmly packed light brown sugar
- 2 tablespoon golden syrup or treacle
- 1/4 cup (60ml) water
- 1/2 teaspoon bicarbonate of soda (baking soda)
- 1/2 cup (40g) desiccated coconut
- 1 cup (90g) rolled oats
- 1 cup (150g) plain (all-purpose) flour
- 2 cup (320g) icing (confectioners') sugar
- 1 tablespoon golden syrup or treacle
- 20 gram unsalted butter
- 2 tablespoon hot water, approximately
Method
Anzac slice with golden icing
- 1Preheat oven to 120°C. Grease a 24cm x 32cm swiss roll pan; line base and long sides with baking paper, extending paper 5cm over sides.
- 2Stir butter, sugar and syrup in medium saucepan over low heat until sugar dissolves. Remove from heat. Stir in the combined water and soda. Stir in coconut, oats and sifted flour. Spread mixture into pan.
- 3Bake slice about 45 minutes. Stand slice in pan 15 minutes before transferring to wire rack to cool.
- 4Meanwhile, make golden icing: sift icing sugar into medium heatproof bowl; stir in syrup, butter and enough of the water to make a thick paste. Set bowl over medium saucepan of simmering water; stir until icing is spreadable.
- 5Spread slice with icing; stand at room temperature until set before cutting.
Notes
If you want the slice to be fudgy in texture, decrease the baking time by 5-10 minutes.
