A Tasty Twist on the Classic Anzac Biscuit
While Anzac biscuits are very much enjoyed in our house, this Anzac Day we thought we’d put a twist on the classic recipe and bake an Anzac slice.
This slice combines the traditional flavours and core ingredients of Anzac biscuits – golden syrup, coconut, oats, and of course butter, yet incorporates a delicious caramel filling – yum!
Perfect to share with family and friends this Anzac Day!
- 1 cup self-raising flour
- ½ cup desiccated coconut
- ½ cup brown sugar
- 220g unsalted butter
- 400g can sweetened condensed milk, label removed (or cheat with a can of caramel filling)
- ⅓ cup golden syrup
- 1 cup rolled oats
- 1 cup shredded coconut
- If using sweetened condensed milk – place can with label removed in a saucepan filled with water and leave to simmer for 3 hrs, ensuring that there is enough water to cover the can at all times. For step-by-step instructions, click here.
- Preheat oven to 180°C (fan-forced).
- Line a 30cm x 20cm baking tin with baking paper.
- Melt 140g butter. Leave remaining 80g for later.
- Combine melted butter, self-raising flour, desiccated coconut, and brown sugar in a bowl, mixing until it resembles breadcrumbs.
- Press this mixture into the bottom of the tin.
- Bake for 20 minutes or until golden.
- Allow cooked base to cool slightly before spreading with caramel.
- Melt remaining 80g butter.
- In a bowl, combine melted butter, golden syrup, rolled oats and shredded coconut.
- Spread this mixture evenly over the caramel.
- Bake for a further 20 minutes or until golden.
- Allow to cool before cutting into pieces of your preferred size.
Written by Michaela Ward