1 cup rolled oats
1 cup plain flour
¾ cup brown sugar
1 cup desiccated coconut
125 grams butter, chopped
2 tbsp golden syrup
½ tsp bicarb-soda
- Preheat your oven to 180C (fan-forced) and line an 18cm x 28cm baking tray with baking paper.
- Place the butter, brown sugar, and golden syrup into a small saucepan, on low heat.
- Stir until everything is melted together, then add the sodium bi-carb and whisk to combine.
- In a large bowl, mix the flour, coconut and rolled oats. Add the butter/sugar mixture and stir well to combine.
- Add the mixture to the baking tray and bake for 20 – 25 minutes or until golden.
- Leave the ANZAC Slice in the tray to cool for 10 minutes before transferring to a wire rack to cool completely, then slice into squares.
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