This ANZAC slice is your favourite ANZAC biscuits made easier! Remove the hassle of rolling individual balls of dough and instead bake this quick and easy slice. With the same signature flavours from the brown sugar and golden syrup, combined with the extra chewy texture of the oats, this dairy free recipe is perfect for a morning or afternoon tea treat.
If you are team chewy ANZAC biscuit then this recipe is going to be perfect for you as ANZAC slice is basically just an oversized biscuit that’s been cut into squares. You still get that signature crispy edge, but you also get more even thickness throughout each piece meaning more of that soft, chewy middle texture that makes ANZAC biscuits super delicious.
This recipe is based on my popular ANZAC biscuit recipe, the only thing different is that instead of rolling the dough into balls we press it into a slice tin. This makes the time and effort needed significantly less so this is a great recipe when you’re short on time.
This slice keeps really well making it a great option for weekend baking for snacks throughout the week plus it’s really up to you how big or small you want to cut it up depending on how you’re wanting to serve it.
With ANZAC day approaching on the 25th of April, there really is no better time to make this easy slice recipe!
This ANZAC slice uses all the same ingredients that you would expect from a chewy ANZAC biscuit, most of which are pretty basic and are probably already in your pantry.
- Rolled oats – it’s important to use old fashioned rolled oats for that signature chewy texture, don’t use quick cooking oats.
- Plain flour – also known as all purpose flour.
- Brown sugar – for a rich caramel flavour and soft, chewy texture.
- Desiccated coconut – you could also use shredded coconut in this recipe however the added moisture may impact the texture so if possible, stick to desiccated coconut for the best results.
- Golden syrup – essential for the caramel flavour. Golden Syrup is a common ingredient in Australia and the UK but can be difficult to find in the US so you can substitute it with light molasses or honey if you must but the flavour and texture will be different.
- Dairy free butter – in place of regular butter we use a dairy free alternative that makes these biscuits dairy free and vegan. My favourite is Nuttelex as it has a great buttery taste without being greasy. As this is an Australian product, the closest US alternative is Earth Balance.
- Bicarbonate of soda – also known as baking soda in the US.
To make this simple ANZAC slice recipe, you’ll need a large mixing bowl, a couple of smaller bowls, a spatula and a 28x18cm slice tin. My slice tin is very basic from Kmart, but you can use any square or rectangular tin you have available but just remember the slice might be thicker or thinner depending on the size of the pan so you’ll need to adjust your cooking time.
Before you start baking, preheat the oven to 160°C (or 140°C fan forced). We’re going to cook this slice a little longer at a lower temperature to make sure it doesn’t burn without cooking through.
Line your slice tin with baking paper and a light spray of cooking oil. Make sure to leave a bit of paper overhang for easy removal. This will make your life so much easier when transferring the slice to a wire rack to cool – trust me!
In a small bowl, combine the dairy-free butter and golden syrup together and melt it in the microwave in 30-second bursts. Alternatively, you can melt it in a small pot on the stove. Once it’s melted, set it aside.
Now, in a large bowl, combine the oats, flour, brown sugar, and coconut together. Use a spatula to mix everything together, ensuring there are no lumps. Once that’s done, make a well in the centre.
In a separate small bowl, mix the bicarbonate of soda and water together. Then, add this mixture straight away into the melted dairy-free butter and syrup mixture. As you mix it in, it will start to foam a bit. Now, add this mixture to the dry ingredients and mix until everything comes together.
Pour the mixture into the slice pan and gently press down evenly, making sure to push the biscuit dough into the corners of the pan. You want to smooth out the top as best you can with your spatula.
Place in the oven for 20-30 minutes or until the top is golden brown and the centre is set. The slice will still be soft in the centre but the edges should start to feel firm.
Once you’ve taken the slice out of the oven, let it cool in the tin for 10-15 minutes before lifting it out using the overhanging baking paper, onto a wire rack to cool completely. Once it’s cool, you can slice it into squares or rectangles and enjoy!
Yes, you can freeze this slice for up to 3 months. Make sure to wrap it well in plastic wrap and store in an airtight container.
This slice will keep for up to 5 days if stored in an airtight container at room temperature.
Golden syrup can be difficult to find in some places, so you can use honey as an alternative, however it’s important to note that honey is thinner and runnier than golden syrup, so using it can affect the texture and taste of the Anzac slice. If you do use honey instead of golden syrup, you may need to add a little more flour to achieve the right texture. However, if you want that classic Anzac biscuit taste, stick to golden syrup – it’s worth it.
Yes! Thanks to the substitution of dairy butter and the fact that ANZAC biscuits traditionally do not contain any eggs, this recipe is also vegan.
More classic Australian sweets:
- 1 cup rolled oats
- 1 cup plain flour
- ¾ cup brown sugar
- ¾ cup desiccated coconut
- 2 tablespoons golden syrup
- ½ cup (125 grams) dairy-free butter
- ½ teaspoon bicarbonate of soda
- 1 tablespoon hot water
- Preheat the oven to 160°C (140°C fan forced) and line a 28x18cm slice tin with baking paper leaving a bit of overhang for easy removal
- In a small bowl, melt dairy-free butter and golden syrup together in the microwave in 30 second bursts or in a small pot on the stove. Once it is melted, set aside.
- In a large bowl, combine the oats, flour, brown sugar, and coconut together and mix with a spatula ensuring there are no lumps. Make a well in the centre.
- Add bicarbonate of soda and water together in a small bowl and stir, then add straight away into the melted dairy-free butter and syrup mixture. It will start to foam a bit. Add this mixture to the dry ingredients and mix until everything comes together.
- Pour the mixture into the slice pan and gently press down evenly, pushing the biscuit dough into the corners of the pan. You want to smooth out the top as best you can with your spatula.
- Place the tin in the oven for 20-30 minutes or until the top is golden brown and the centre is set. The slice will still be soft in the centre but the edges should start to feel firm.
- Let the slice cool in the tin for 10-15 minutes before turning out onto a wire rack to cool completely. Slice into squares or rectangles and enjoy!
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.