It was 9pm on a Monday night when I turned to TimmyC on the couch (the hardest place to get up from) saying that I would like to make a slice for work morning tea the next day. He did his usual eye roll but then agreed to helping me make something that I assured him was going to be easy. To be honest, I hadn’t even looked at the method but luckily it was fairly easy to throw together.
I love chewy ANZAC biscuits, so I adhered to tips to take out the slice from the oven earlier to keep the chewy texture and I read some comments which said it was a bit bland or sweet enough so I added an extra tablespoon of golden syrup. This is ten times easier than ANZAC cookies because there is no rolling and pressing, it’s just throwing it into one pan and cutting it up later. You have to make this, even if just for the smell.
Ingredients (in Australian units)
- 1 cup plain flour
- 1.5 cups rolled oats
- 2/3 cup desiccated coconut
- 2/3 cup caster sugar
- 125g butter
- 3 tbsp golden syrup
- 2 tbsp cold water
- 1/2 tsp bi-carb soda
- slice pan
- baking paper
- large mixing bowl
- small saucepan
- wire rack
- Preheat oven to 160C (fan forced) and line a slice tin with baking paper
- Throw in all the dry ingredients into a big mixing bowl and make a well in the centre
- Place butter and golden syrup in the saucepan and put it on medium heat until the butter melts
- Take the saucepan off the heat and add the bi-carb soda (which will foam up, just keep stirring until it all dissolves)
- Pour butter mixture into the well and mix together
- Place mixture evenly into the lined slice tin and place it in the middle shelf of the oven
- Bake for 25 minutes (for a chewy texture) and let the slice cool on a wire rack (without the tin)
I think using a high quality golden syrup makes all the difference in this slice. I use Lyle’s golden syrup made in the UK which can be found in a lot of supermarkets.