ANZAC Slice

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.

Course Morning Tea

Cuisine Australian

Prep Time 10

Cook Time 20

Total Time 30

Servings pieces

Calories 169kcal

Author Sally

Ingredients

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

Instructions

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!

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