This variation of good old ANZAC biscuits is a favourite and freezes really well. It has been shared with us by Karen from Cooking in the Chaos. It is quick to make, doesn’t need icing, and the finished texture is nice and chewy and soft. Slice it and store in the freezer separated with layers of baking paper. Transport in a container to prevent crumbling.
Recipe Tester Feedback: "This is a soft and chewy golden brown slice. For those with a sweet tooth this transforms the traditional anzac biscuit into a much quicker to make slice, but with all the traditional flavours." - Kylie
No: Egg / Nuts
Contains: Gluten / Dairy
*Variations: Can be made without Dairy
Preparation Time 10 minutes
Cooking Time 20 minutes
Makes 10-16 slices
Can be froze
- butter - 150g (*or DF spread)
- golden syrup - 120g
- brown sugar - 75g, see Note
- bicarb soda - 1/2 tsp
- plain flour - 130g
- oats - 90g, rolled
- desiccated coconut - 65g
- Preheat oven to 180C. Grease and line slice tin with baking paper.
- Place butter (150g), golden syrup (120g) and sugar (75g) in the bowl. Program 3 minutes / 100C / Speed 1.
- Add bicarb soda (1/2 tsp). Combine Speed 3 / 5 seconds.
- Add flour (130g), oats (90g) and coconut (65g) to the bowl. Mix together Reverse+Speed 2 / 20 seconds.
- 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.
- Let cool in the tin for 15 minutes and then lift out of the tin (use the baking paper to lift it out).
- Cut into 10 bars, or 16 squares.
Note: This is quite a sweet recipe. You can reduce the sweetness by reducing the sugar to 35g.