Anzac Slice
A chewy slab of oats, coconut and golden syrup baked in a tin and cut into squares.
Photograph credit: ANZAC Slice. Too lazy for biscuits and have been hearing about the centenary anniversary… by Fiona Henderson · CC BY 2.0 · Flickr
Anzac Slice: Step by Step
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Heat the oven to 170°C / 340°F and line a 20 cm square tin. Mix the oats, flour, coconut and sugar in a bowl.
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Melt the butter with the golden syrup. Stir the bicarbonate into the boiling water and add it to the butter.
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Pour into the dry ingredients and stir until combined.
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Press firmly into the tin and bake for 25 minutes until deep gold. Cool completely before cutting into 16.
Related guides: Prep, cook and total time · Pan and tin size.
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What Can Go Wrong
- Press the mixture down hard.
- Cool in the tin before cutting.
- If your oven runs hot, check at 20 minutes.
- Use rolled oats, not instant.
The Short Version
Anzac biscuits need rolling and spacing, and a slice needs only a tin. Everything goes into one pan, then into a lined tin, and it is cut once.
Melt the butter with the golden syrup and sugar. Stir the bicarbonate of soda into boiling water and add it to the pan, where it froths. That froth is what makes the slice chewy rather than hard. Pour the mixture onto the dry oats, flour and coconut and stir until every oat is coated.
Press it firmly into the tin with the back of a spoon. The pressing matters, because a loose slice crumbles when cut.
Bake at 170°C / 340°F for 25 minutes, until deep gold at the edges and just firm in the middle. If your oven runs hot, check at 20 minutes. Cool completely in the tin before cutting into 16, or the slice will fall apart. Cut it into small squares, as the slice is dense and sweet and goes a long way.
On the Table Alongside
Hot tea · Flat white · Cold milk · Vanilla ice cream
Leftovers
Keeps in an airtight tin for 5 days.
Questions People Ask
How long does Anzac Slice take to make?
15 minutes of preparation and 25 minutes of cooking, so at least 40 minutes. The method also needs time for cooling completely, which it does not time, so treat that as a minimum. The recipe serves 16.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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