ANZAC Day is an incredibly poignant time of remembrance here in New Zealand, and our ANZAC biscuits go hand in hand with this day, this time I have given this classic recipe a bit of a twist.
I had so much fun creating and planning this recipe, it seems like the time is just flying since this time last year. Most families have a favourite ANZAC biscuit recipe, we certainly do and the one I use creates a gorgeous crunchy cookie with a chewy inside, the perfect accompaniment for a cuppa.
This time I took my recipe and created this stunning slice, it really takes all the flavours from ANZAC biscuits and enhances them with a gorgeous looking final product that is soft and chewy and absolutely delicious. Also my kids love this time of year as I tend to buy a new tin of Chelsea Golden Syrup so their porridge becomes the best meal of the day again!
No ANZAC day would be complete with out a little history. As you may know ANZAC Day celebrates the Australian New Zealand Army Corps and their service in World War 1. We remember our soldiers who served each year on April 25th with a public holiday and commemorative services held across both countries with the red poppy being the symbol of this day of remembrance.
There is however some dispute about the origins of the ANZAC Cookie! Many claim that this biscuit was sent over to our soldiers in World War 1 as they kept well on the long trip, however this has been investigated by the New Zealand Army Museum at Waiouru and found to be a recipe more likely made at home by the women here at home to fund-raise for war efforts at fetes and galas. If you are interested to know more check it out here – About the ANZAC Biscuit.
So onto the recipe. I created a super thick and chunky slice that brings together all the gorgeous flavours of Rolled Oats, Chelsea Soft Brown Sugar and Chelsea Golden Syrup. Absolutely traditional must have ingredients for this recipe that combine perfectly for a beautiful slice, great to have on hand over the long weekend and to share with family and friends.
Today I used a spring form cake tin measuring 23cm (9″), if you preferred a thinner slice you can use a larger spring form tin, or use a large slice tin to create perfect bars to add to the kids lunch boxes. Chocolate prettiness of course optional but adds wow factor and is a lovely contrast to the flavours.
So without further ado onto the recipe, it is simple, easy and delicious. Many people remember their ANZAC cookies being jaw breakers and teeth crackers! This is not the case here, it is chewy and delicious and you may find yourself coming back for more and more.
- 2 Cups Plain White Flour
- 2 Cups Packed Chelsea Soft Brown Sugar
- 2 Cups Rolled Oats
- 1 Cup Desiccated Coconut
- 250g Butter, diced
- 4 Tablespoons Chelsea Golden Syrup
- 2 Tablespoons Water
- 1 teaspoon Baking Soda
- ½ Cup Chocolate Chips or Dark Chocolate Chopped
- 1 teaspoon canola oil
- Preheat Oven to 170C
- Prepare a spring form tin with cooking spray or generously wipe with melted butter over all the surfaces.
- In a large bowl combine the Flour, Chelsea Soft Brown Sugar, Rolled Oats and Coconut, ensuring all the ingredients are well combined and no lumps of sugar remain and set aside.
- In a medium saucepan heat the Butter on a low temperature until completely melted, to this add the Chelsea Golden Syrup and the water and whisk until blended through and remove from the heat.
- Add the Baking Soda to the butter mixture and whisk until all dissolved.
- Make a well in the middle of the dry ingredients and pour in the melted butter mixture.
- Mix well to combine with a strong spoon.
- Pour into the prepared tin and press down firmly and evenly with the back of the spoon or your hand until level and well packed.
- Bake for 20-25 minutes in the middle of the preheated oven. Check at 20 minutes, you want the slice to be a lovely golden brown, not too light, and not too dark! It will firm up on standing.
- Remove from the oven and allow to cool in the tin for 15-20 minutes.
- Gently run a knife around the edges before carefully removing the spring form tin.
- To remove the base simply use two wire racks one on top and one underneath to flip the slice and carefully peal off the base then invert back to the right way up using the same method!
- Simply melt the chocolate chips and oil in a small microwave proof bowl, 20-30 seconds at a time stirring each time until completely melted.
- You can either flick the melted chocolate over the slice off the end of spoon, or as I did add the melted chocolate to a small ziplock bag, then cut a tiny 1-2mm corner of the bag off and you have an easy piping bag! Then flick back and forward quickly over the slice - good tip is to do this over newspaper or you will make a mess like me!
- Slice and serve, it is lovely served warm or cold
- Slice thin or thick depending on the appetite of the recipient
The smell of this baking in your home is just delicious and judging by the silence and dreamy expressions this one is a hit! My kids, husband and friends were very willing taste testers this time around.
I would love to know about your special ANZAC recipes, do you have any traditions around this day as a family? Let me know in the comments below.
I would like to thank Chelsea Sugar for sending me a sample of their gorgeous products and inspiring me to add a twist to my classic recipe in honour of ANZAC day. You can check out more of Chelsea Sugar’s delicious recipes here: http://bit.ly/ChelseaAnzac
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Happy Baking! Anna
This post was made possible thanks to Chelsea Sugar, keeping kiwis sweet since forever.