Make a slice, brownie or ice cream sandwich with this tasty, versatile and traditional ANZAC biscuit tasting base. This slice can be served as is, with coconut icing or a moorish golden glaze. It can be made gluten and lactose free.
Ingredients ANZAC Slice 1 cup rolled oats (quinoa flakes for gluten free option)
1 cup flour (almond meal or gluten free flour)
1 cup desiccated coconut
1 cup brown sugar
2 tbsp golden syrup
2 tbsp water, hot
1/2 cup coconut oil or butter
1/2 tsp bircarb soda
Coconut Icing 1 cup icing sugar
1/2 cup desiccated coconut
1-2 tbsp coconut milk or water (enough to make paste)
Golden Icing 1 cup icing sugar
1 1/2 tbsp golden syrup
1 tbsp butter
Water, 1-3 tbsp (less for thicker icing, more for a glaze)
1 cup water for the saucepan
To serve Ice cream (vanilla, coconut and chocolate taste great, use lactose free if required)
Method To make the slice
Preheat the oven to 170 degrees. Line a baking tray with baking paper.
Add the rolled oats, flour, desiccated coconut and brown sugar into a large bowl. Stir to combine and set aside.
Put the golden syrup, coconut oil and butter in a saucepan on medium heat and stir until melted. Take off the heat.
Add the bicarb soda to the water, stir and once dissolved add to the saucepan. Stir until combined. The mixture will turn into a smooth paste.
Make a well in the middle of the dry ingredients. Pour the coconut oil and golden syrup mixture into the middle of the well and stir until combined.
Transfer the mixture into the baking tray, spread and press down hard with the back of a spoon until compressed.
Use the back of a spoon to press the mixture into the slice tray
Bake for 15-20 minutes until golden brown on the top. Remove from the oven and cool in the tray for 10 minutes. Transfer to a wire rack to cool completely.
To make the icing
Put 1 cup of water in a saucepan and bring to the boil. Reduce to a simmer.
Put the golden syrup, butter, icing sugar and 1 tbsp water in a heat proof bowl. Place the bowl on the top of the saucepan with simmering water. The bowl should sit on top of the saucepan, not in it. The heat from the water will melt the ingredients.
Stir to combine the ingredients until a thick paste is formed. Add more water if you prefer a thinner glaze. Set aside until ready to spread.
Making the golden icing
To make the coconut icing, put the icing sugar and desiccated coconut in a bowl and stir. Add 1 tbsp of coconut milk or water and stir until combined. Add more coconut milk or water if the mixture is too dry. Set aside until ready to use.
To serve ANZAC slice
Cut the slice in three portions and set one aside. This portion can be cut to the desired size and served immediately.
Spread the coconut icing onto the second portion of the slice and use the back of a spoon to press down the icing.
Spread the golden icing onto the third potion.
Stand at room temperature until the icing is set, cut to size and serve.
ANZAC slice with a golden syrup glaze, traditional and iced with coconut
Cut a golden glazed ANZAC slice into the desired size.
Microwave the slice for 20-30 seconds. The glaze will melt and the slice will become soft and brownie like.
Serve immediately with a scoop of ice cream.
Ice cream sandwich
Place one piece of plain or iced slice on a plate.
Spread ice cream on the slice.
Put a piece of slice on the top and serve immediately.
If you prefer a crunchy biscuit based slice cook for a few extra minutes, but take care not to burn.
Add 1 tsp of ginger to the ingredients for a bit of spice.