This is so yummy and so simple. I make Anzac biscuits every year for Anzac Day. I use a recipe that makes a large number of biscuits so I have to dedicate quite a few hours to making them, then they have to be packed between pieces of baking paper and stored. This recipe comes together like the regular anzac biscuit recipe but only involves one large slab of mix and one cook.

Anzac biscuit slice

Anzac biscuit slice

ANZAC BISCUIT SLICE

Anzac biscuit base

Dry ingredients

  • 260g plain flour
  • 400g castor sugar
  • 190g rolled oats
  • 75g desiccated coconut

Wet Ingredients

  • 250 g butter, chopped
  • 100g golden syrup

Add to the wet ingredients before mixing with the dry ingredients

  • 30ml water
  • 1 tsp bicarb soda

Caramel Filling

  • 400 g can sweetened condensed milk or sweetened condensed coconut milk made into caramel (see note), or buy a tin of caramel. (make the caramel the day before – make a few cans, they will always come in handy)
  • 1 tbs butter
  • 1 tbs golden syrup

Topping – optional

  • ½ cup dark chocolate melts

Just baked giant Anzac Biscuit

    Just baked giant Anzac Biscuit

Method

  1. Preheat oven to 180°C
  2. Line a 25cm spring form tin with baking paper and wipe the sides of the pan with butter, or if using a square 22cm pan spray with light oil then line it with baking paper that comes up higher than the sides.
  3. Combine the dry ingredients, the flour, castor sugar, rolled oats and coconut in a large bowl.
  4. Heat the wet ingredients – butter and golden syrup, in a glass bowl in a microwave until melted but not hot.
  5. Add the water and carb soda and whisk until all dissolved.
  6. Make a well in the middle of the dry ingredients, pour in the melted butter mixture and mix well to combine.
  7. Place 2/3rds of the mixture into the prepared tin and press down firmly until flat, leaving the sides a little higher.
  8. In a small saucepan combine the caramel, butter & golden syrup. Stir over a medium heat until mixture boils, thickens and changes to a slightly darker colour.
  9. Pour the caramel filling over the slice base and spread evenly. It’s best to use a bit more than half the mix, but the entire tin works well, it will just be sweeter and gooier.
  10. Sprinkle the remaining mix over the top of the caramel and press this down with a pallet knife until even.
  11. Bake the slice for 20-25 minutes until golden brown.
  12. Remove from the oven and leave to cool in the tin, the slice will firm up upon standing.
  13. After cooling, place in the fridge until quite cold.
  14. When cooled run a knife around the edge and remove from the tin using the overlapping baking paper in a square pan or just opening it up if using a spring form round pan.
  15. Optional but more yummy: Put the chocolate melts into a small ziplock bag, then cut a 2mm corner of the bag and pipe strands of chocolate backwards and forwards across the slice.
  16. Slice and serve.
  17. Freezes well and can be eaten directly from the freezer.