Quicker and easier than a biscuit, this ANZAC slice is not entirely unhealthy thanks to the oats, and makes a great morning or afternoon snack.
Makes 12 slices
- 3/4 cup plain flour
- 3/4 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup shredded coconut
- 125g butter, chopped
- 1/4 tsp bicarb of soda
- 1 tbsp golden syrup
- 1 tbsp boiling water
Preheat the oven to 180°C before greasing a 10cm x 15cm pan and lining with baking paper. Allow a slight overhang at the edges to easily remove the slice later.
Combine the flour, oats, sugar and coconut into a large mixing bowl and make a well in the centre. Set aside.
Heat the butter and golden syrup in a saucepan over low heat, stirring occasionally for eight to 10 minutes or until smooth. Remove from heat and set aside.
Combine the bicarb of soda and boiling water in a jug. Stir into the syrup mixture. Pour the wet mixture into the dry ingredients and stir well to combine.
Transfer mixture into prepared pan. Use the back of a spoon to press mixture evenly into the pan so it is flat. Put pan in oven and cook for 25-30 minutes until lightly golden. Remove from oven and allow to cool in the pan before cutting into squares. Serve and enjoy.