It’s Anzac Day. But I’m in India and I have no oven. I can’t make Anzac biscuits or our favourite, Anzac slice. Not that I normally bake this only on Anzac day. Gosh no. We have Anzac slice often. Millar loves it. So do I. It’s on my ever growing list of things I must make the instant I get home.
Here is the recipe I use.
- 1 cup flour
- 1 cup rolled oats
- 1 cup brown sugar
- 3/4 cup dessicated coconut
- 150 grams butter
- 2 tablespoons golden syrup
- 1/2 teaspoon bicarb soda
- 2 tablespoons boiling water
- Put flour, oats, sugar and coconut into a bowl and combine.
- Melt butter in a saucepan over medium heat
- Add golden syrup and stir, remove from heat.
- In a separate jug or bowl, combine bicarb with boiling water and mix.
- Add bicarb mixture to butter mixture. It should froth up a little. Stir through.
- Add this syrup to the dry ingredients and mix thoroughly.
At this stage you can decide whether to make slice or biscuits.
- For slice, press the mixture into a greased slice tin (I use a rectangular pyrex thing).
- Bake for 20-25 minutes at 180°.
- Allow to cool and cut into desired size squares.
- For biscuits, roll mixture into balls and place on a greased baking tray.
- Press balls down gently with a fork.
- Bake for 15-20 minutes at 180°
- Allow to cool