This easy Anzac slice recipe is a twist on the classic Anzac biscuit, with the same oaty, coconutty goodness, but in slice form.
Made with simple pantry staple ingredients, it's a quick and easy sweet treat that you can rustle up in no time, and perfect for snacks, picnics and lunchboxes.
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Anzac Slices are a delicious variation of the traditional Anzac biscuit, which has its roots in Australian and New Zealand military history.
During World War I, Anzac biscuits were reportedly shipped to soldiers on the Western Front due to their durability, non-perishable nature, and ability to remind soldiers of home. This bake is a modern adaptation of this classic recipe, using the same ingredients in a different format.
👩🍳 Love oat-based snacks? Try my easy flapjacks recipe or chewy granola bars!
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✔️ Why you'll love this recipe!
- An easy fuss-free baking project with just a handful of ingredients.
- Easily adapted to include lots of different add-ins like dried fruits, nuts, and seeds.
- Delicious chewy buttery texture.
- Freezer-friendly and great for batch cooking.
🛒 Ingredient notes
Rolled Oats - gives the Anzac bars a chewy texture and a mildly nutty flavour.
Plain Flour - or substitute with a gluten-free flour blend or almond flour for a slightly nuttier flavour.
Light Brown Sugar - adds sweetness and a slight caramel taste. You could also use dark brown sugar or caster sugar.
Desiccated Coconut - adds a distinct coconut flavour to the bake. If desiccated coconut is unavailable, you can substitute it with shredded coconut or flaked coconut.
Butter - provides richness, and moisture to the bars. Unsalted butter is best.
Golden Syrup - adds sweetness and contributes to the chewy texture of the slices. Suitable substitutions include honey (preferably a mild-flavoured variety), maple syrup, or corn syrup. These substitutions may result in a slightly different flavour and texture.
Bicarbonate of Soda - creates air bubbles and gives the Anzac bars their tender soft texture.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Preheat the oven to 180°C (160° fan) and grease and line a 20cm (8") square baking tin with baking paper.
Two: Place the oats, flour, light brown sugar, and desiccated coconut into a large mixing bowl.
Three: In a saucepan, melt the butter, syrup, and 1 tablespoon of water on a medium heat.
Four: Take the saucepan off the heat and stir in the bicarbonate of soda (it will froth).
Five: Pour the melted butter and syrup mixture into the flour and oat mixture and stir to combine.
Six: Press into the prepared tin and bake in the oven for 20-23 minutes. Cool completely before cutting into 8 large rectangular bars or 16 smaller square bars.
💭 Expert tips
- Ensure your butter is at room temperature before melting it with the golden syrup. This will help the butter and golden syrup combine more easily and create a smoother mixture.
- Press the mixture firmly into the tin, as this will ensure your bars hold their shape when cut.
- Ovens can vary in temperature, so it's essential to keep an eye on it as it bakes. If it's browning too quickly, you can cover it with foil to prevent over-browning.
- It's crucial to let your Anzac Slice cool completely in the tin before attempting to remove and cut it. This will help the slice set and hold its shape better, ensuring clean and even cuts.
- When cutting, use a sharp knife and make clean, confident cuts. This will help you achieve neat and even slices.
🍴 Serving suggestions
Enjoy with a comforting cup of tea, or glass of cold milk.
Serve a piece of Anzac slice alongside a dollop of thick Greek yoghurt and a handful of fresh berries for a delicious and slightly healthier dessert option.
📖 Variations
- Add 50g of chocolate chips to the dry ingredients for a chocolatey twist on this classic. You could also drizzle melted chocolate over the top of the bars.
- Stir in 50g of dried fruit (such as raisins, sultanas, or chopped apricots) and 50g cup of chopped nuts (such as almonds, walnuts, or pecans) into the mixture for added texture and flavour.
- Use the Anzac slice as a base for caramel Anzac bars millionaires.
- Add a teaspoon of vanilla extract or ground cinnamon for extra flavour.
🥡 Storage
Store - once your Anzac Slice has cooled completely, transfer it to an airtight container. If you need to stack the slices, separate them with parchment paper to prevent them from sticking together. Stored this way, the slices will remain fresh for up to a week at room temperature.
Freeze - to freeze, wrap individual slices tightly in cling film or foil and place them in an airtight container or freezer bag. Freeze for up to 3 months. To defrost, remove the desired number of slices from the freezer and leave them at room temperature for a couple of hours before enjoying.
❓ Frequently asked questions
Anzac slice is a dessert that is made with the same ingredients as Anzac biscuits (oats, flour, sugar, coconut, golden syrup, and butter), but in slice form.
Yes, you can substitute honey or maple syrup for the golden syrup in this recipe. However, keep in mind that this will alter the flavour slightly, and the texture may be a bit softer than when using golden syrup.
Yes, you can make this Anzac Slice dairy-free by substituting the butter with a dairy-free margarine or coconut oil.
Your Anzac Slice is done baking when it's golden brown on top and feels firm to the touch. If you're unsure, you can also insert a toothpick into the centre of the slice. If it comes out clean or with just a few crumbs clinging to it, the Anzac Slice is ready to be taken out of the oven.
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Recipe
Easy Anzac Slice
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Ingredients
- 100 g Oats rolled oats or porridge oats
- 130 g Plain Flour
- 120 g Light Brown Sugar
- 60 g Desiccated Coconut
- 125 g Butter
- 2½ tablespoon Golden Syrup
- 1 tablespoon Water
- ½ teaspoon Bicarbonate of Soda
Instructions
- Preheat the oven to 180°C (160° fan/ 350F/ Gas Mark 4) and grease and line a 20cm (8") square baking tin with baking paper.
- Place the oats, flour, light brown sugar, and desiccated coconut into a large mixing bowl.100 g Oats, 130 g Plain Flour, 120 g Light Brown Sugar, 60 g Desiccated Coconut
- In a saucepan, melt the butter, syrup, and 1 tablespoon of water together on a medium heat.125 g Butter, 2½ tablespoon Golden Syrup, 1 tablespoon Water
- Take the saucepan off the heat and stir in the bicarbonate of soda (it will froth).½ teaspoon Bicarbonate of Soda
- Pour the melted butter and syrup mixture into the flour and oat mixture and stir to combine.
- Press into the prepared tin and bake in the oven for 20-23 minutes. Cool completely before cutting into 8 large rectangular bars of 16 smaller square bars.
Notes
- Press the mixture firmly into the tin, as this will ensure your bars hold their shape when cut.
- Ovens can vary in temperature, so it's essential to keep an eye on it as it bakes. If it's browning too quickly, you can cover it with foil to prevent over-browning.
- It's crucial to let your Anzac Slice cool completely in the tin before attempting to remove and cut it. This will help the slice set and hold its shape better, ensuring clean and even cuts.
- When cutting, use a sharp knife and make clean, confident cuts. This will help you achieve neat and even slices.
- Add 50g of chocolate chips to the dry ingredients for a chocolatey twist on this classic. You could also drizzle melted chocolate over the top of the bars.
- Stir in 50g of dried fruit (such as raisins, sultanas, or chopped apricots) and 50g cup of chopped nuts (such as almonds, walnuts, or pecans) into the mixture for added texture and flavour.
- Use the Anzac slice as a base for caramel Anzac bars millionaires.
- Add a teaspoon of vanilla extract or ground cinnamon for extra flavour.
Casey says
I've never heard of this before but these were so delicious, and I really liked that they were on the healthier side, too!
Ali says
These are the perfect mid-morning healthy snack! And they are so easy to make!
Toni says
My kids really loved it!! Quickly became a favorite at my house!
Dana Sandonato says
These were so tasty! And really just so simple to make.
Dina Miller says
Beth,
I loved reading the story of where this originated. I think I will add chocolate chips and raisins to make for my youngest son. He will love them!