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!
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.
What's in this post
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
A full printable recipe card can be found at the end of this post with recipe ingredient measurements and method.
- Rolled Oats: Also known as old fashioned oats. I don't recommend using quick oats, but they can be used in a pinch.
- Water: Plain old drinkable tap water.
- 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.
- Bicarbonate of Soda: Also known as baking soda. It gives the recipe a little lift, aids with the texture and taste.
- Flour: All purpose/plain flour. Wholemeal flour can also be used.
- Desiccated Coconut: You can also use shredded coconut.
- Salt: For flavour.
- Butter: I use unsalted butter in this recipe. If you are using salted omit the added salt in the recipe. Do not use margarine.
- 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.
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")
Place oats, flour, coconut, and salt in a 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 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.
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.
The slice will last for a week in an airtight container at room temperature.
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.
- 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
- 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.
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.
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.