Anzac slice

Anzac slice

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16 pieces
Mark Roper

Here’s a twist on an Australian classic – ANZAC biscuits. I love my ANZACs chewy, so reinventing them as a slice assures it will be soft. If you like, you can add other dried fruit, different nuts or flavours like cinnamon, clove or vanilla.


Quantity Ingredient
150g plain flour
175g rolled oats
115g firmly packed brown sugar
55g caster sugar
75g dried apple, cut into small pieces
65g dried cranberries
30g shredded coconut
1/2 teaspoon mixed spice
150g unsalted butter
90g golden syrup
1 teaspoon bicarbonate of soda


  1. Preheat the oven to 200°C (or 180°C for a fan-forced oven).
  2. Line the base and 2 long sides of a 20 x 30 cm slice tin with baking paper, extending the paper over the long sides, to assist with removing the slice from the tin when cooked.
  3. In a bowl, put the flour, oats, sugars, dried fruits, coconut and mixed spice. Make a well in the centre.
  4. In a small saucepan over medium heat, melt the butter and golden syrup. Remove the pan from the heat and add the bicarbonate of soda. Pour the wet ingredients into the dry ones and mix thoroughly to combine. Spoon into the prepared tin and press out evenly with the back of a spoon.
  5. Bake in the oven for 15-20 minutes or until the edges are a nice golden colour and the centre just firm. Allow to cool in the tin for 10 minutes, then remove and cut Into 16 even slices. Store in an airtight container for 4-5 days.

Brent’s tips:

  • I like my ANZAC slice a little bit chewy, but if you like yours crunchy, just cook it for 5 minutes longer.

    You can turn this into a Kingston slice by drizzling it with melted dark chocolate once cooled.
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