The quintessential Aussie biscuit in slice form! Oats, coconut, and golden syrup come together in this soft and chewy Anzac slice with an optional chocolate drizzle. No rolling, no risk of spreading, and ready in 30 minutes flat — it doesn’t get much easier than this.
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What is an Anzac Biscuit?
If you’re an Australian reading this, the Anzac biscuit needs no introduction. You probably have fond memories of making them as a child, a firm opinion on whether they should be soft or crunchy, and perhaps even a favourite family recipe.
A brief history lesson
For those outside Australia and New Zealand, Anzac biscuits are a traditional oat biscuit (not a cookie!) with a nutty, caramel-like flavour. They’re closely associated with Anzac Day, a day of remembrance for fallen soldiers. That said, they’re a staple of the Aussie diet year-round, not just on April 25.
Legend has it that their origins date back to WWI, when they were baked and sent overseas to soldiers of the Australian and New Zealand Army Corps (ANZAC). They’re eggless and designed to be long-lasting — but unlike most long-life foods, Anzac biscuits are seriously tasty.
Why Make it a Slice?
Anzac biscuits are normally rolled into balls and baked individually, but they can spread thin and come out too crispy for my liking. For those who like a softer, chewier texture, baking it into a slice is the answer! You don’t have to worry about spreading and it’s a lot harder to over-bake.
What You’ll Need and Why
At their core, Anzac recipes are all very similar: oats, coconut, golden syrup, and a few pantry staples. I wouldn’t dare deviate too much from the original. That said, my Anzac slice uses all brown sugar and a little extra golden syrup to optimise the chewiness.
- Plain flour: use standard all-purpose flour (not self-raising), and measure it carefully so your slice doesn’t turn out dry! If you’re using cups, fluff the flour first, spoon it into the cup, then level it off with a knife.
- Rolled oats (AKA old-fashioned oats): these are traditional for Anzac biscuits/slice because they hold their shape well and have a good amount of bite to them. Avoid instant/quick oats which can get a little soggy.
- Desiccated coconut — a staple ingredient in many Aussie bakes! The original Anzac biscuit recipe didn’t include any coconut at all, but today it’s a widely-accepted variation.
- Brown sugar: for a soft and chewy Anzac slice, stick with all brown sugar. Some recipes use white sugar or a 50/50 split, which will result in a drier and crispier slice — not what we’re going for here!
- Salt: this can make or break an Anzac slice in my opinion, so it’s quite peculiar that a lot of recipes leave it out. Reduce the amount if using salted butter.
- Butter: because there are no eggs in this recipe, butter and golden syrup act as the glue that holds it all together.
- Golden syrup: you might have a hard time finding this outside of Australia, NZ or the UK. Essentially, it’s a thick, amber-coloured sugar syrup with a caramel-y, slightly bitter taste (hard to describe…clearly 🙈). If you can’t get it, honey or maple syrup will make a decent substitute, though the flavour won’t be exactly the same.
- Baking soda (AKA bi-carb soda): this reacts with the acidity of the golden syrup, helping to lighten the mixture. Without it, the slice would be heavy and dense. Make sure your baking soda is still in date!
- Boiling water: a little bit of boiling water is used to dissolve the baking soda into a ‘slurry’ before it gets added to the melted butter/golden syrup.
- Milk or dark chocolate (optional): this slice is delicious in its simplest form, but as a self-confessed chocaholic, I like to finish it with a drizzle of dark chocolate. Use a good quality chocolate bar or chocolate melts.
- Sea salt flakes (also optional): not just for aesthetic reasons (though they are pretty and sparkly) — salt really brings out the flavours!
How to Make a Chewy Anzac Slice
This is a very straight-forward recipe — great for beginner bakers or baking with kids!
Here’s a quick rundown:
- Preheat the oven and line your baking tin.
- Mix together the dry ingredients.
- Combine the butter and golden syrup in a saucepan and melt over low heat.
- Dissolve the baking soda in boiling water. Add this to the saucepan (it should foam up).
- Combine the butter mixture with the dry ingredients.
- Press into the prepared tin and bake for 18-22 minutes, or until golden brown. Cool in the tin for 20 minutes, then transfer to a wire rack.
- Optional: melt the chocolate and drizzle over the cooled slice.
- Cut into rectangles or squares, sprinkle with flaky sea salt (optional), and serve!
Tips to Avoid Over-baking
- Watch it closely: Every oven behaves differently, so set a timer for 15 minutes and start checking early! Remove once it’s golden brown around the edges and the centre looks set.
- Err on the side of underbaking: Anzac slice should still feel soft in the centre when it comes out of the oven. It sets as the butter and golden syrup cool. If you do underbake it, stick it in the fridge for a bit to help it firm up further.
- Use the right tin: This recipe is designed to produce a slice that’s about 1/2-inch thick. Using a larger tin without scaling up the ingredients will result in a slice that’s too thin and prone to drying out. Smaller tins will work, but you’ll need to increase the bake time to account for the extra thickness.
* Please note: all cup measurements are approximate and based on Australian standard cups (250ml). For best results, weigh your ingredients with a kitchen scale.
Ingredients
- 130 g (1 cup) plain flour
- 100 g (1 cup) rolled oats
- 80 g (1 cup) desiccated coconut
- 145 g (⅔ cup) brown sugar
- ½ tsp salt, reduce to ¼ tsp if using salted butter
- 125 g (½ cup) butter
- 3 tbsp golden syrup, sub with honey or maple syrup
- ½ tsp baking soda
- 2 tbsp boiling water
- milk or dark chocolate, optional, for drizzling
- sea salt flakes, optional, to finish
Instructions
- Preheat oven to 170℃ (150℃ fan/340℉). Line a 23 x 23 cm (9 x 9 in) square tin or 29 x 19 cm (11.5 x 7.5 in) slice pan with parchment paper. See Note 1 for different tin sizes.
- Combine the flour, oats, coconut, sugar, and salt in a large mixing bowl. Make sure to break up any clumps of brown sugar. Set aside.
- Place the butter and golden syrup in small saucepan over low heat and stir until melted.
- Dissolve the baking soda in the boiling water, then add it to the saucepan. The mixture will begin to foam, which is a good sign (it means your baking soda is active). Remove from the heat.
- Make a well in the centre of the dry ingredients and pour in the warm butter mixture. Stir until just combined.
- Pour the mixture into your prepared pan and press into an even layer. Bake for 18-22 minutes, or until golden brown around the edges and the middle is puffed and set. Cool the slice in the pan for 20 minutes. Then lift it out with the parchment paper and let it finish cooling on a wire rack.
- Optional chocolate drizzle – Break the chocolate into pieces and place in a microwave-safe bowl. Microwave in 30-second bursts until melted, stirring in between. Or melt over a double boiler if you prefer. Drizzle over the cooled slice using a fork, a piping bag, or a small sandwich bag with the corner snipped. Allow the chocolate to set.
- Cut into 12 rectangles or 16 squares, and finish with a sprinkle of sea salt flakes if desired.
