Anzac Biscuits / Slice

You can’t go past this recipe for Anzac biscuits, which comes from the pages of Scott’s Nana’s handwritten notebook that she gave me many years ago. There were a couple of recipes she entrusted me with to carry on the family tradition … this recipe is one of those. I hope you enjoy this version of an iconic Australian biscuit, be sure to make a batch to commemorate Anzac Day.

What I love about Nana Morsch’s Anzac biscuits recipe is that it’s such a quick and easy recipe to bake, and you’ll most likely have all of the ingredients in the pantry. It’s essentially a melt-and-mix method so all you need is a mixing bowl and spoon to bring the mixture together.

I have recently been making this recipe as a slice, I pop the mixture into a lined 20 cm square pan and bake it for 22-25 minutes. I allow it to cool slightly, then I add a layer of melted dark chocolate for a bit of extra indulgence.

Anzac Biscuits, recipe, Kitchen to Table, Yamba

Anzac Biscuits & Slice

The Anzac, an iconic Australian biscuit that fuelled the troops with a treat sent from home. It is an iconic Aussie biscuit!

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Ingredients

1 cup (90 g) rolled oats
¾ cup (65 g) desiccated coconut
1 cup (150 g) plain flour
1 cup (220 g) white sugar
½ cup (125 g) butter
1 tbsp (30 g) golden syrup
1 tsp (5 g) bicarb soda
2 tbsp (40 ml) boiling water

If making the slice:

125 g milk or dark chocolate finely chopped

Instructions

Preheat oven to 160C. Line 2 baking trays with baking paper (for biscuits) or if you'd prefer to make a slice grease and line a 20 cm square baking pan, or small rectangle slice pan with baking paper.
In a large mixing bowl, combine oats, coconut, flour, and sugar and mix together.
In a small saucepan, melt butter and golden syrup together.
Mix bicarb soda with boiling water and add to the melted butter and syrup mixture. Add this to the dry ingredients and mix well to combine.

To make the biscuit:

Take a tablespoon of mixture and roll it into a ball and place it on the baking tray. Repeat with the remaining mixture. Bake for 15-20 minutes or until golden, turning trays after about 12 minutes to ensure even cooking. Allow the biscuits to cool slightly on the tray, then transfer them to a wire cooling rack.

To make the slice:

Press the mixture evenly into the prepared pan and smooth out using the back of a spoon. Bake for 22-25 minutes or until golden brown. Remove from the oven, scatter over the chocolate (small buttons or finely chopped), and return to the oven for 1 minute or 2 to soften the chocolate.
Remove it from the oven, and use an offset spatula or palette knife to spread the chocolate into an even layer. Set aside to cool and for the chocolate to set (you may need to pop it in the fridge) before cutting it into pieces.