Everyone has their favourite Anzac recipe, and thanks to Anna at www.justamumnz.com this tasty Anzac slice could easily be your new favourite.
A chunky slice, crunchy on the outside, chewy the middle, that brings together all the gorgeous flavours of Rolled Oats, Brown Sugar and Golden Syrup (Anzac staples). We would love to see your version of this and any other Anzac treats you manage to whip up. Email us at email@example.com
PREP TIME 15 minutes
COOK TIME 20 minutes
TOTAL TIME 35 minutes
2 Cups Plain White Flour
2 Cups Packed Chelsea Soft Brown Sugar
2 Cups Rolled Oats
1 Cup Desiccated Coconut
250g Butter, diced
4 Tablespoons Chelsea Golden Syrup
2 Tablespoons Water
1 teaspoon Baking Soda
For the icing
1/2 Cup Chocolate Chips or Dark Chocolate Chopped
1 teaspoon canola oil
Preheat Oven to 170C
Prepare a spring form tin with cooking spray or generously wipe with melted butter over all the surfaces.
In a large bowl combine the Flour, Chelsea Soft Brown Sugar, Rolled Oats and Coconut, ensuring all the ingredients are well combined and no lumps of sugar remain and set aside.
In a medium saucepan heat the Butter on a low temperature until completely melted, to this add the Chelsea Golden Syrup and the water and whisk until blended through and remove from the heat.
Add the Baking Soda to the butter mixture and whisk until all dissolved.
Make a well in the middle of the dry ingredients and pour in the melted butter mixture.
Mix well to combine with a strong spoon.
Pour into the prepared tin and press down firmly and evenly with the back of the spoon or your hand until level and well packed.
Bake for 20-25 minutes in the middle of the preheated oven. Check at 20 minutes, you want the slice to be a lovely golden brown, not too light, and not too dark! It will firm up on standing.
Remove from the oven and allow to cool in the tin for 15-20 minutes.
Gently run a knife around the edges before carefully removing the spring form tin.
To remove the base simply use two wire racks one on top and one underneath to flip the slice and carefully peel off the base then invert back to the right way up using the same method!
For the icing
Simply melt the chocolate chips and oil in a small microwave proof bowl, 20-30 seconds at a time stirring each time until completely melted.
You can either flick the melted chocolate over the slice off the end of spoon, or as I did add the melted chocolate to a small ziplock bag, then cut a tiny 1-2mm corner of the bag off and you have an easy piping bag! Then flick back and forward quickly over the slice – good tip is to do this over newspaper or you will make a mess like me!
Slice and serve, it is lovely served warm or cold
Slice thin or thick depending on the appetite of the recipient