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–+ servings

Chewy Anzac Slice

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert, Snack
Cuisine: Australian
Servings: 12 -16

* 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.

Notes

  1. Baking tins: I recommend using a metal tin for a quicker, more even bake. Expect a longer bake time with ceramic or glass.
    Alternative sizes: You can also make this recipe in a 20 x 20 cm (8-inch) square tin or 23 cm (9-inch) round cake tin, but the slice will be thicker and may need up to an extra 5 minutes in the oven.
  2. Timing: Bake times are a rough guide only and will vary by oven and size of the tin used. Keep an eye on the slice towards the end of baking, and remove once golden brown around the edges and the centre looks set (not wet or greasy). Like a cookie, the slice should still feel soft to touch when you remove it from the oven. It will firm up significantly as it cools.
  3. Storage & Freezing: Store in an airtight container at room temperature for up to 1 week. To freeze, wrap the bars individually in cling film, then place in an airtight container or freezer bag. Keep in the freezer for 2-3 months and defrost in the fridge overnight before serving.
  4. Nutritional information assumes 12 servings and doesn't factor in the optional chocolate drizzle.

Nutrition

Calories: 253kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 218mg | Potassium: 97mg | Fiber: 2g | Sugar: 17g | Vitamin A: 260IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg
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