ANZAC biscuits are a national institution, and an ANZAC slice makes them even easier to make, transport and eat. A soft-and-sticky in the centre, crisp on the outside biscuit has a tendency to break in the lunchbox, but an ANZAC slice will go the distance.
Speaking of going the distance, this slice stays nice for weeks in an airtight jar. It’s actually a myth that these biscuits were sent to soldiers serving overseas in WWI. Instead the biscuits were popular in fundraising efforts back home and unlikely to have been shipped – but they could have been. The slice freezes well too, so if you make a couple of trays of this, you can have lunchbox treats sorted for a month at least.
I make this slice year-round, but part of me wonders if it should be like a hot cross buns at Easter thing and stay an April thing to honour the ANZACs. But then I think, those boys would have relished a piece of this yummy, comforting slice anytime of year, so that’s what we do too.
I’ve experimented with reducing the sugar quantity in this slice and it worked out just fine. I didn’t touch the golden syrup quantity, but I reduced the usual 1 cup of sugar down to ½ a cup and the slice seemed to welcome it. If you would prefer to stick with the high-sweetness of the original version, simply increase the quantity of brown sugar in this recipe to 1 cup.
Try this recipe too: Gluten-free jam drops
ANZAC slice
Makes: 24 pieces (depending on size you cut)
Prep time: 15 minutes
Baking time: 25 minutes
1 ¼ cups plain flour
1 ¼ cups rolled oats
½ cup firmly packed brown sugar
1 cup shredded or desiccated coconut
150g cold butter, chopped
2 tablespoons golden syrup
½ teaspoon bicarb soda
2 tablespoons boiling water
Preheat oven to 160°C fan-forced and line a 19cm x 29cm slice pan with baking paper. Allow 2cm paper overhang at long ends.
In a large bowl, mix together the flour, oats, brown sugar and coconut then make a well in the centre. Set aside.
Cook the butter and syrup in a saucepan over low heat for about 8 to 10 minutes, stirring occasionally. Once smooth, remove butter mixture from heat. Now combine bicarb and boiling water in a jug. then stir into the butter mixture. It will froth and bubble.
Add the bubbly mix to the flour mixture and stir well to combine.
Put the mix into the baking tin and press down firmly with a metal spoon. Make sure you press down around the edges.
Bake for about 25 minutes or until golden all over. Cool completely in the pan then cut into slices and serve.
Do you love an ANZAC bickie?
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Tuesday 28th of January 2020
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