I love the flavour of Anzac biscuits, here all I have done is make one big biscuit! A slice that is absolutely delicious called my Anzac Slice
Published April 13, 2016, Updated April 6, 2024
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, a gorgeous looking final product that is soft and chewy and absolutely delicious.
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 biscuit! 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, Brown Sugar and 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.
I have also created a delicious caramel version of my Anzac Slice which I highly recommend you check out too.
So without further ado onto the recipe, it is simple, easy and delicious.
My version of Anzac Slice
Anzac Slice
Delicious Anzac Slice recipe
Ingredients
- SLICE
- 2 Cups Plain White Flour (300 grams)
- 2 Cups Packed Soft Brown Sugar (400 grams)
- 2 Cups Rolled Oats (190 grams)
- 1 Cup Desiccated Coconut (75 grams)
- 250 grams Butter, diced
- 4 Tablespoons Golden Syrup (60 mls)
- 2 Tablespoons Water (30 mls)
- 1 teaspoon Baking Soda
- TOPPING
- 1/2 Cup Chocolate Chips or Dark Chocolate Chopped (87.5 grams)
- 1 teaspoon canola oil (5 mls)
Instructions
- SLICE
- Preheat Oven to 170ºC Bake (340ºF).
- Prepare a 23cm round spring form tin or square/rectangular tin with cooking spray or generously wipe with melted butter over all the surfaces.
- In a large bowl combine the flour, 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 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 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!
TO PREPARE THE ICING - 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.
- Enjoy!
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 370Total Fat: 17gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 34mgSodium: 206mgCarbohydrates: 52gFiber: 2gSugar: 30gProtein: 4g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
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.
Interestingly the term ANZAC is protected under Australian Law & New Zealand Law and cannot be used without permission – the Anzac Biscuit is generally exempt from this however you cannot refer to them as a Cookie and you have to stick to the general recipe!
I have previously sought permission from the Ministry of Culture and Heritage to use the term Anzac in my recipes and have been told that it is ok in this general use as long as the recipe is similar and the terms ANZAC and Anzac are respected. (7 May 2019 Associate Advisor, Memorials & Toanga)
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.
Thank you so much for stopping by for this recipe, please feel free to share my recipes with your friends and family and also stop by my Facebook page to say hi!. If you wish to be the first to receive my recipes as I post them remember to subscribe above right with your email address.
Happy Baking! Anna
Kathryn says
I love making this slice, not too complicated and always gets great comments, I spread the chocolate icing over all slice, it’s a thinish layer, but tasty. Thankyou
justamumnz says
I’m so pleased to hear that.
Vanessa says
Hi Anna, I have made this slice before and everyone loves it! I sometimes have to cook it a bit longer and was wondering after reading your recipe again, is your oven temperature for a fan-forced oven? If so I may have to increase the temperature to 190 degrees celsius for my old standard bake oven. Thanks.
justamumnz says
All my recipes are set to standard bake. Sometimes ovens can vary up to 20 C so it can take longer to cook as well as different size tins etc.
Angela Warren says
This recipe was simple to make, and is delicious. So, says the husband and children. I’ve noticed though mine is a much more golden colour than yours and VERY soft still in the middle. I did use a rectangle tin as that’s what I had. I’m not sure why it’s still so soft.
justamumnz says
May need to cook a little longer as all ovens are so different. If you are finding that it is going brown too quickly, you can cook the first portion covered with foil then remove to cook further.
Esperanza Toivonen says
Hi, I am looking forward to
make this slice tomorrow. Can I use whole wheat plain flour? Half coconut and half almond meal? Honey instead of Golden syrup?
Thanks,
Esh
justamumnz says
I haven’t tried any of these alternatives so cannot say how they will work. If you do let me know how you get on.
Kate Humphries says
Hi there. This slice is superb but I wonder can I freeze it? What do you think?
justamumnz says
Yes you can
Elizabeth Hudsonz says
I have made normal Anzac biscuits recipe into slice before I usually add some sultanas and crushed peanuts
justamumnz says
Sounds lovely!
Valerie says
You do not say which size tin ? I am new to baking and need all the help I can get !
justamumnz says
Sorry I have amended that now, I usually use my 23cm springform tin, but you could also use a square or rectangular. The bigger the tin the thinner the slice will be.
Ruth says
I don’t care for coconut, could I use nuts instead?
Or do you have another suggestion.
justamumnz says
Yes, you can use crushed nuts in place of the coconut, or cornflakes, rice bubbles. It will change the texture, but should be lovely.
Amanda Gillespie says
OMG yum yum yum ?? soo soo tasty just very very ugly haha ??
justamumnz says
??
Amanda Gillespie says
Oh my goodness just had a massive fail with this slice!!!! Is it suppose to explode over the top of the tin and jiggle??!! Hehehe!! To be fair it smells awesome so apart from not looking very aesthetically pleasing, fingers crossed it tastes awesome ??
justamumnz says
Sounds like maybe the tin wasn’t big enough, it should set upon cooling. Bet it’s a tasty fail ☺️
Vanessa says
Delicious! The kids and hubby really enjoyed this. Chocolaty, chewy and very nice!
justamumnz says
Glad you liked it!! ☺️
Julia says
Just made another batch! I make his every Sunday now for lunch boxes. Yum!
justamumnz says
Awesome! I’m so glad you are enjoying it ?
Kay scott says
Sounds wonderful! What could I substitute for the golden syrup? It’s not found here in Central America.
justamumnz says
Hi Kay, thank you. It’s not found in many places I see. You can substitute corn syrup and molasses, some even use honey or maple syrup and I’ve even seen a site for how to make your own! It’s a very thick syrup with a distinctive flavour. Google is more helpful than me!! ?
Laura says
Enjoyed this, and will make again. It made a good sized quantity! I added a bit of ginger which was nice too…. Lovely with coffee. And good for travelling
justamumnz says
Ginger would have been lovely!! Glad you enjoyed it ?
Fi says
Thank you for the wonderful recipe – everyone at my work, and at my partner’s work, absolutely loved it and many have asked for the recipe! 🙂
justamumnz says
That’s wonderful to hear. You are very welcome ?
Nicky Taylor says
Oh my! Just whipped this up to try…..so delish. I halved the mixture as I didn’t want a massive slice, but it’s that good I wish I didnt!
justamumnz says
Yay! I’m so pleased you enjoyed it. It’s so easy you can always make it again!! ?
Sarah D says
Anna, made the slice during the week (without the choc drizzle) and everyone absolutely loved it. I have two teens in the house as well as their dad. Very good thanks, will definitely make again and somewhat easier and quicker than biscuits because you just shove it all into cake tin and press! cheers.
justamumnz says
I’m so pleased you enjoyed it!! So much easier than rolling, as long as you don’t think too much about how many biscuits one piece really is!!?? Lol
Tegan says
Yum! This is one of gotta try ??
justamumnz says
Thank you!! Enjoy ?
Alison Carroll says
We have recently begun making ANZAC self saucing pudding on ANZAC day. Definitely a twist on the old favourite! A nice way to remember my granddad who fought at Gallipoli and my great uncle who died there.
justamumnz says
What a lovely idea! Recipe please xo
Shiuli says
Hi Anna, I don’t have a Facebook account is their any other way I can enter the competition. Thanks. Shiuli.
justamumnz says
You can enter with your email address I believe ?