#anzac slice

EAT | Homemade Anzac Oat Slice

Happy Australia Day all! As today is our official national day, it is tradition to enjoy all things Australian. And you can’t get much more Australian than Anzac Biscuits. (For my international readers, who probably have no idea what I’m talking about; essentially cookies make from oats and coconut. They are sweet, chewy and pretty much the best oat cookies around.)

But instead of the usual…

A new favourite - Anzac Caramel Slice.

Golly gosh...this slice ruled my belly over the Easter break! On top of our tradition of baking Anzac cookies, we made 3 batches of this slice, and took it everywhere we went over the Easter weekend. It's like a perfect mix between caramel slice and Anzac cookies - but they take half the time to make and taste twenty-zillion times better!

Mum even informed me that she froze the leftover slices I took to her place, and they taste even better when eaten straight from the freezer! {Naughty mum!}

Recipe: Donna Hay's Anzac Caramel Slice

1 cup (150g) self-raising flour, sifted

½ cup (40g) desiccated coconut

½ cup (90g) brown sugar

220g unsalted butter, melted

1 cup (75g) shredded coconut

1 cup (90g) rolled oats

⅓ cup (115g) golden syrup

1 x 380g can store-bought caramel filling, softened

Preheat oven to 180ºC. Place the flour, desiccated coconut, sugar and 140g butter in a bowl and stir until the mixture resembles coarse breadcrumbs. Using the back of a spoon, press the mixture into the base of a 20cm x 30cm tin lined with non-stick baking paper and bake for 20–25 minutes or until golden. Allow to cool for 10 minutes. Place the shredded coconut, oats, golden syrup, and remaining butter in a bowl and mix to combine. Spread the caramel over the cooled base and spoon over the oat topping. Bake for a further 20–25 minutes or until golden. Allow to cool completely before cutting into squares to serve.

Makes 20 {10 for you, and 10 to share :) }

So back during the world wars women wanted to send food packages over to their soldiers but lots of stuff would just go off, until they made this biscuit recipe that lasted the journey, YAY! they named the biscuits ANZACs after the people they were sending them too, the Australian and New Zealand Army Corps.

Anzac bikkies are lovely and crunchy so if you want that instead google anzac biscuits. I instead have this lovely Anzac slice (which is soft and chewy)

1 1/4 cups plain flour 1 1/4 cups rolled oats 1 cup tightly packed brown sugar 1 cup shredded coco nut 150g melted butter 3 tablespoons golden syrup 1/2 teaspoon bicarbonate of soda 2 tablespoon boiling water

preheat over 160 degrees celcius, fan forced

combine flour, oats, sugar and coconut in bowl

mix butter and syrup in a saucepan over low heat until smooth

combine bicarb and boiling water, add to butter mizture

add butter mixture to flour mixture. combine

bake for 25-30 mins.