ANZAC Biscuit Slice

About This Recipe

ANZAC biscuits are among the most culturally significant foods in Australia and New Zealand, traditionally sent by wives and mothers to soldiers serving overseas during World War I because the ingredients didn't spoil on the long sea voyage. This slice version takes the same iconic combination — rolled oats, desiccated coconut, golden syrup and butter — and bakes it as a slice rather than individual biscuits, producing a chewy, golden slab that's even easier to make and share.

Ingredients

Serves 20

• 160 grolled oats
• 120 gplain flour
• 90 gdesiccated coconut
• 150 gcaster sugar
• 150 gunsalted butter
• 3 tbspgolden syrup or honey
• 1½ tspbicarbonate of soda
• 2 tbspboiling water

Instructions

1. 1

   Preheat and mix dry

   Preheat oven to 170°C (150°C fan). Line a 20×30cm slice tin with baking parchment. Combine oats, flour, coconut and sugar in a large bowl.

2. 2

   Melt and combine

   Melt butter and golden syrup together in a saucepan over low heat. Dissolve the bicarbonate of soda in the boiling water, then add to the butter mixture — it will foam up. Pour immediately into the dry ingredients and stir until combined.

3. 3

   Press and bake

   Press the mixture firmly into the prepared tin. Bake for 20–25 minutes until golden brown. The centre should still feel slightly soft — it will firm as it cools.

   Don't overbake — ANZAC slice should be chewy, not hard. It firms up significantly as it cools.

4. 4

   Cool and cut

   Mark into squares immediately while still warm. Allow to cool completely in the tin before lifting out and cutting through fully.

Variations

• •

  Chocolate Drizzle: drizzle melted dark chocolate over the cooled slice for a decadent upgrade.

• •

  Macadamia ANZAC Slice: add 80g roughly chopped macadamia nuts for an Australian twist.

Storage

Store in an airtight container at room temperature for up to 1 week. Freeze for up to 2 months.

Frequently Asked Questions