ANZACSliceIt was back to school this week for my kids, so quite a lot of lunchbox baking took place over the weekend to re-stock the freezer. This variation of good old ANZAC biscuits  is a favourite  and it freezes really well. It is it quick to make, doesn’t need icing, and the finished texture is nice and chewy and soft. I slice it and store it separated with layers of baking paper in the freezer.


Prep Time
Cook Time
Total Time
Recipe type: Baking
Serves: 10-16 slices
  • 130g plain flour
  • 90g rolled oats
  • 65g desiccated coconut
  • 150g butter
  • 120g golden syrup
  • 75g brown sugar
  • ½ tsp bicarb soda
  1. Preheat oven to 180 degrees. Grease and line a slice tin with baking paper - extending above the long sides slightly. My tin measures 17 x 28cm.
  2. Add butter, golden syrup and sugar to the Tmx bowl and melt 100 degrees, 3 minutes, speed 1.
  3. Add bicarb soda to melted butter mixture and combine speed 3, 5 seconds.
  4. Add all other ingredients and mix together reverse, speed 2, 20 seconds.
  5. Press into prepared tin and bake for 20 minutes until golden on the top and the edges are just coming away from the sides of the tin.
  6. Let cool in the tin for 15 minutes and then lift out of the tin (use the baking paper to lift it out).
  7. Cut into 10 bars, or 16 squares.
This is quite a sweet recipe. You can reduce the sweetness by reducing the sugar to 35g.



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