Anzac Biscuit Slice
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 40 minutes
Serves: 12
- 1.5 cups/225g/7.9ozs plain flour
- 1.5 cups/135g/4.7ozs. rolled oats
- 3/4 cup/75g/2.6ozs. desiccated coconut
- 1 1/4 cup/225g/7.9ozs. brown sugar
- 1/3 cup/80g/3ozs. caster or superfine sugar
- 4.5 tablespoons/90g/3flozs. hot water
- 3 tablespoons/60g/2ozs. golden syrup
- 3 teaspoons vanilla extract
- 3/4 teaspoon bi carb
- 3/4 teaspoon fine salt
- 190g/6.7ozs. browned butter, melted*
Step 1 - Line a 18X22cm/7x8.6inches slice or lamington tin. Preheat oven to 160C/320F. Place the flour, oats, coconut, brown sugar and caster sugar in a large bowl and whisk to combine.
Step 2 - In a medium bowl add the hot water, golden syrup, vanilla, bicarb and salt and stir to combine (it will fizz, don't worry). Add to the melted butter and stir. Add the liquid mix to the dry ingredients stirring until just combined. At this point I like to taste the mixture for the salt-salt really makes such a difference with ANZAC biscuits with the sweetness of the sugar and golden syrup. Add more salt if needed.
Step 3 - Spread out in the prepared tin smoothing the surface with an angled spatula. Bake in a preheated oven for 40-45 minutes turning halfway to ensure even browning. Cool in the tin for 15 minutes. Then move to a cooling rack and allow to cool completely. Cut into slices or squares. These can be stored in an airtight container for 1-2 weeks at room temperature (if you don't eat them first! ;) ).