This Anzac slice recipe is very similar to Anzac biscuits which are associated with the Australian and New Zealand Army Corps established in World War I. Friends and family members would bake and send these biscuits to the troops overseas. Today these biscuits are made to commemorate Anzac Day (25th April) when Australian’s remember and recognise all those who served and died in wars, conflicts and peacekeeping operations. The Anzac biscuit is over 100 years old with many different variations and the Department of Veterans’ Affairs publishing their own version. I picked up a recipe card when visiting a World War II bomb shelter near Darwin.
My Grandmother used to make this slice and called them crunchies and as a child it was one of the first slices I could make myself as has a very simple process. It can also be made gluten free with gluten free flour and gluten free oats.
ingredients
250g butter
1 tablespoon golden syrup
1 teaspoon bicarb of soda
115g sugar
115g flour
115g desiccated coconut
230g oats
directions
1. Pre-heat oven to 180ºC and line large baking tin (we used 27x35cm tin).
2. Melt together butter and golden syrup. Once melted add bicarb and stir until mixed together.
3. Mix together sugar, flour, coconut and oats.
4. Add butter to dry ingredients and stir until combined.
5. Pour mixture into prepared tin and use a spoon to press into the corners and spread mixture evenly.
6. Bake for 20 minutes and slice once cooled. Enjoy your Anzac slice and the remember history behind it.
For other Messy Benches slice ideas click here.
