Anzac Slice

This twist on the classic Anzac biscuit creates a slice with a layer of rich chocolate icing, making it an indulgent treat perfect for any occasion. It’s sweet, chewy, and topped with a hint of coconut for extra texture.

Makes 16 pieces

Ingredients

• 1¼ cups plain flour, sifted
• 1 cup rolled oats
• ½ cup caster sugar
• ¾ cup desiccated coconut
• 150g unsalted butter, chopped
• 2 tbsp golden syrup
• 1½ tbsp water
• ½ tsp bicarbonate of soda

For the chocolate icing:

• 50g butter
• 2 tbsp hot water
• 200g icing sugar, sifted
• 30g cocoa powder, sifted
• 2–3 tbsp shredded coconut

Instructions

1. Preheat the oven to 170°C (fan-forced).
2. In a large bowl, combine the flour, oats, sugar, and coconut.
3. In a small saucepan, melt the butter with the golden syrup over low heat. Mix the bicarbonate of soda with 1½ tablespoons of water and add it to the butter mixture. Stir until it bubbles, then remove from the heat.
4. Pour the butter mixture into the dry ingredients and mix until fully combined.
5. Press the mixture into a lined 10x8-inch baking tray, smoothing the top evenly.
6. Bake for 15 minutes or until golden brown on top. Remove from the oven and allow to cool completely.

For the chocolate icing:

1. Melt the butter and hot water together in a microwave-safe dish.
2. In a separate bowl, sift together the icing sugar and cocoa powder.
3. Stir the melted butter into the icing sugar mixture until smooth.
4. Spread the icing evenly over the cooled Anzac slice and sprinkle with shredded coconut.
5. Refrigerate until the icing is set, then slice into squares.

Enjoy!