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    Home » Recipes » Slice & Brownie

    Delicious Chewy Anzac Slice

    April 5, 2022 By Sara McCleary Updated April 5, 2022 - This post may contain affiliate links

    Jump to Recipe
    The Anzac slice pinterest pin.

    This chewy Anzac slice recipe has all the traditional flavours of the classic biscuit. Quick and easy to make, all from pantry and fridge staples. It's ready in 25 minutes!

    Anzac slice on a wooden board with a knife.
    Anzac slice is a delicious alternative to Anzac biscuits

    Do you love Anzac biscuits? Then you will love this Anzac biscuit slice. Chewy, soft, and moist with a delicious buttery caramel taste. Plus, it smells amazing.

    A simple melt and mix recipe using classic ingredients like oats, golden syrup, coconut, and butter. 10 minutes to prepare, and then 15 minutes in the oven.

    If you like the idea of making something a little different this Anzac Day you could also try my baked Anzac cheesecake.

    Sara xxx

    What's in this post
    • What is Anzac Slice?
    • Anzac Slice Ingredients
    • Recipe Variations
    • How to Make Anzac Slice
    • Sara's Top Recipe Tips
    • Printable Recipe

    What is Anzac Slice?

    If you are an Australian or a New Zealander you will be very familiar with Anzac biscuits. Crunchy or chewy oat biscuits made with golden syrup and coconut.

    The slice is made with all the same ingredients as the popular biscuit (cookie) but in slice form. Instead of rolling out balls of dough to make cookies, the mixture is scooped into a slice pan. So easy to make!

    Anzac Slice Ingredients

    Anzac slice ingredients.
    Ingredients for Anzac Slice

    A full printable recipe card can be found at the end of this post with recipe ingredient measurements and method.

    1. Rolled Oats: Also known as old fashioned oats. I don't recommend using quick oats, but they can be used in a pinch.
    2. Water: Plain old drinkable tap water.
    3. Brown Sugar: You can use light or dark brown sugar. It gives the Anzac slice its chewy texture and caramel notes along with the butter.
    4. Bicarbonate of Soda: Also known as baking soda. It gives the recipe a little lift, aids with the texture and taste.
    5. Flour: All purpose/plain flour. Wholemeal flour can also be used.
    6. Desiccated Coconut: You can also use shredded coconut.
    7. Salt: For flavour.
    8. Butter: I use unsalted butter in this recipe. If you are using salted omit the added salt in the recipe. Do not use margarine.
    9. Golden Syrup: Gives the Anzac slice its classic taste. You could use maple syrup, rice malt syrup or honey. It will still taste wonderful, but substituting the golden syrup for something else will change the flavour of the slice.
    Slice on a wooden board and on white plates.
    Cut the Anzac slice into fingers, bars or squares.

    Recipe Variations

    As much as I enjoy the taste and simplicity of this Anzac biscuit slice, it is also a great base recipe to be jazzed up a little. Below are some suggested recipe variations.

    • Choc Chip: Add half a cup of dark chocolate chips for a chocolate infusion.
    • Apricot: A handful of dried apricots chopped up goes perfectly with the coconut already in the recipe.
    • Apple: Apple and oats go well together, add a handful of chopped dried apple.
    • Ginger: Add a teaspoon of dried ginger to the dried ingredients.
    • Wattleseed: 1 teaspoon of ground wattleseed adds another Aussie note to this slice.
    • Honey: Can be used instead of golden syrup to turn it into a buttery honey oat slice.
    • Macadamia: Chopped macadamia nuts add a nutty twist to the slice.
    • Sultanas: A handful for a pop of fruit.
    • Jam or Marmalade: Use this recipe as the base for a coconut slice with a layer of your favourite jam or marmalade.
    • Icing: Ice the slice. Give the slice some new life with icing, passionfruit icing, chocolate icing, lemon icing, or ginger icing.

    How to Make Anzac Slice

    Scroll to the bottom of the page for a printable version of this recipe.

    Preheat oven 180°C/350°F. Grease and line a lamington tin (slice pan 28 x 18cm/7" x 11")

    Dry ingredients in a white mixing bowl.
    dry ingredients

    Place oats, flour, coconut, and salt in a bowl and mix well.

    Pouring golden syrup butter mixture into the dry ingredients.
    adding butter and golden syrup mixture

    In a medium size saucepan place, golden syrup, brown sugar and butter. Heat ingredients over medium heat until the butter has melted and sugar has dissolved.

    Mix bicarbonate of soda in a small bowl with the water. Then mix this into the butter mixture. It will froth and bubble up. Mix this into the dry ingredients.

    Batter in a mixing bowl ready to put into a baking tin.
    batter ready for the slice pan

    Mix the ingredients until completely combined.

    Slice mix in a lined lamington tin ready for the oven.
    easy Anzac slice ready for the oven

    Spoon the mixture into your prepared tin/pan. Press it down well and flatten so the surface is even. Bake in the oven for 15 minutes or until golden.

    The slice cooling on a cake rack.
    straight out of the oven and smelling amazing

    Once cooked allow the slice to cool in the tin for a minimum of10 minutes before removing the slice to allow it to finish cooling on a cake rack. Slice into desired size bars once cooled.

    Anzac slice on a wooden board.
    perfect with a cup of tea

    Sara's Top Recipe Tips

    Quick Cooking Time

    Keep an eye on the slice while it bakes. The slice is done when it is a golden brown colour. It does cook quickly compared to other slice recipes.

    As there aren't any eggs in the recipe you could eat the slice batter raw. Therefore play around with the cooking time. You may prefer to leave it in a little longer for a darker czaramelised and firmer slice.

    Allow the slice to cool before removing it from the tin

    You don't have to cool the slice completely, but allow it to rest in the tin for at least 10 minutes before removing it and allowing it to cool on a cake rack.

    If you attempt to remove it from the slice pan as soon as it is out of the oven it may crack or break apart.

    How long does Anzac slice last?

    The slice will last for a week in an airtight container at room temperature.

    Can you freeze Anzac Slice?

    Yes you can freeze this slice. Once the slice is cool, but into desired sized portions and place in an airtight container or zip lock bag. Freeze for up to 3 months.

    Printable Recipe

    Anzac slice recipe featured image.

    Anzac Slice

    Recipe Author: Sara McCleary
    This chewy Anzac slice recipe that has all the traditional flavours of the classic biscuit. Quick and easy to make, all from pantry and fridge staples. It's ready in 25 minutes!
    5 from 6 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Afternoon Tea, Slices
    Cuisine Australian
    Servings 14 slices
    Calories 217 kcal

    Ingredients

    • 110 grams (1 cup) rolled oats/old fashioned oats
    • 150 grams (1 cup) plain flour/all purpose flour
    • 60 grams (⅔ cup) desiccated coconut
    • ¼ teaspoon salt
    • 80 grams (¼ cup) golden syrup
    • 140 grams (⅔ cup) brown sugar | firmly packed
    • 125 grams (½ cup) butter | unsalted
    • ½ teaspoon bicarbonate of soda/baking soda
    • 2 tablespoons water

    Instructions
     

    • Preheat oven 180°C/350°F.
      Grease and line a lamington tin (slice pan 28 x 18cm/7" x 11")
    • Place oats, flour, and coconut in a medium size bowl and mix well.
    • In a medium size saucepan place, golden syrup, brown sugar, and butter. Heat ingredients over medium heat until the butter has melted and sugar has dissolved.
    • Mix bicarbonate of soda in a small bowl with the water. Then mix this into the butter mixture. It will froth and bubble up. Mix this into the dry ingredients.
    • Mix the ingredients until completely combined.
    • Spoon the mixture into your prepared tin/pan. Press it down well and flatten so the surface is even. Bake in the oven for 15 minutes or until golden.
    • Once cooked allow the slice to cool in the tin for 10 minutes before removing the slice to allow it to finish cooling on a cake rack.
      Slice into desired size bars once cooled.
    • The slice will last for a week in an airtight container at room temperature.

    Oven Temperatures

    All oven temperatures are fan forced.

    Measurement Notes

    All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.

    Recipe Notes

    GOLDEN SYRUP
    Can be substituted for honey, rice malt syrup, or maple syrup.  This will change the flavour profile of the slice, but it will still be delicious.
     
    BUTTER
    Unsalted butter is used in this recipe.  If you only have salted butter on hand use it and leave out the ¼ teaspoon of salt in the recipe.
     
    GENERAL COOK’S NOTES
    All oven temperatures are fan-forced, increase the temperature by 20°C (70°F) for convection ovens.
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
    1 teaspoon equals 5ml
    1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    1 cup equals 250ml (Nth America use 237ml)
    4 teaspoons equal 1 tablespoon
    I use the below unless specified in my recipes.
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large).
     
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    NUTRITIONAL INFORMATION

    The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.

    Calories: 217kcalCarbohydrates: 29gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 19mgSodium: 144mgPotassium: 79mgFiber: 2gSugar: 15gVitamin A: 223IUVitamin C: 1mgCalcium: 17mgIron: 1mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram @bellyrumbles & #bellyrumbles
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      Recipe Rating




    1. Betty

      February 19, 2023 at 3:35 pm

      5 stars
      This is a wonderful alternative to Anzac biscuits. I made it for a morning tea and everyone loved it.

      Reply
      • Sara McCleary

        February 20, 2023 at 10:56 am

        5 stars
        Hi Betty
        I am glad that those morning tea recipients enjoyed the Anzac slice.
        Cheers, Sara

    2. Mother of Gobbling Pigs

      January 29, 2023 at 3:35 pm

      5 stars
      The only problem with this recipe is that the end results disappear really quickly. Almost like magic. One minute it is out of the oven, and them poof, the slices are gone. Maybe it's just my family and gobbling pigs.

      Reply
      • Sara McCleary

        February 20, 2023 at 10:57 am

        5 stars
        Hi MoGPs
        Too funny. Well, I'm glad that the Anzac slice was a "magical" success for you.
        Cheers, Sara

    3. Morgie

      April 24, 2022 at 3:33 pm

      5 stars
      I made this with honey as I didn't have golden syrup and it was really delicious.

      Reply
      • Sara McCleary

        February 20, 2023 at 10:57 am

        5 stars
        Hi Morgie
        Honey works brilliantly in this recipe and it tastes great too.
        Cheers, Sara

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