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.

Written by SJ