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WEEKEND COOK: Slice takes inspiration from the Anzac biscuit

This delicious slice uses the same ingredients as the popular Anzac biscuit.
This delicious slice uses the same ingredients as the popular Anzac biscuit. 123rf

THE story of Anzac biscuits has been handed down from generation to generation; they have been a popular treat since they were first made in Australia and New Zealand during the First World War.

The biscuits kept well because of the ingredients and were therefore suitable to send overseas to sons and brothers fighting at the front, but they were also sold here at home to raise funds to support the war effort.

The basic ingredients remain the same: butter, sugar, flour, rolled oats and golden syrup.

I hosted an Anzac biscuit bake-off a few years ago and it was surprising how many variations of the recipe exist. Some were chewy, some crunchy, but they all tasted great.

Today's recipe is a slight variation on the biscuit we all know and love (and please, never call them cookies). It's a slice made with the same ingredients, but in different proportions.

Because it's not a biscuit, I've just called it a golden syrup slice.

Top with a drizzle of melted chocolate if you like, but it's pretty good as is.

Golden syrup slice

Makes 24 squares

 

INGREDIENTS: 150g unsalted butter, plus extra to grease baking tray

1/4 cup golden syrup

1 cup wholemeal plain flour

1 cup rolled oats

1 cup dried shredded coconut

1 cup packed brown sugar

1/2 tsp bicarb soda

2 tbs boiling water

200g dark cooking chocolate, melted (optional)

 

METHOD: Preheat oven to 180 degrees.

Lightly grease a 29cm x 19cm slice tin and line with baking paper, allowing ends to overhang.

Combine butter and golden syrup in a small saucepan and melt over low heat.

While butter is melting, combine flour, oats, coconut and sugar in a bowl and make a well in the centre.

Remove butter mixture from heat. Combine bicarb soda and boiling water in a cup and add to butter mixture - caution, it will foam up.

Stir and pour into dry ingredients; combine with a wooden spoon.

Tip mixture into the prepared slice tray and press down with the back of the wooden spoon.

Bake at 180 degrees for 25-30 minutes. Cool in pan, then lift out and cut into squares. Drizzle with melted chocolate if desired.

Contact Maggie at maggies.column@bigpond.com

Topics:  anzac easy eating maggie cooper weekend cook


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