Ali here! If I'm to be really honest with you, I don't get really excited about Anzac biscuits but this gorgeous gooey Anzac slice is very moreish!
INGREDIENTS
Base
1½ cups flour 1 tsp baking powder ½ cup Soft Brown Sugar 140g butter, melted Caramel 395g can condensed milk 2 Tbsp Golden Syrup 50g butter Topping ½ cup thread coconut ½ cup rolled oats ½ cup Soft Brown Sugar 30g butter
Method
Pre-heat oven to 175°C bake. Line the base of a 19cm x 30cm slice tin with baking paper.
Base Combine flour, baking powder & Soft Brown Sugar in a bowl, add melted butter & stir well until combined then press mixture evenly into the prepared tin to form a base. Bake for 10-12 minutes until pale golden and just set.
Caramel
Melt together condensed milk, Golden Syrup and butter in a saucepan over low-medium heat, stirring until golden and thickened (watch the bottom doesn't burn). Set aside to cool for 5 minutes while making the topping. Topping Combine coconut, oats, Soft Brown Sugar and butter and stir well. Pour the caramel over the par-baked slice and carefully spread over topping mixture, pressing into the caramel lightly. Bake the slice for a further 10-15 minutes until golden and bubbling. Allow to cool before cutting into slices or squares.
Melt together condensed milk, Golden Syrup and butter in a saucepan over low-medium heat, stirring until golden and thickened (watch the bottom doesn't burn). Set aside to cool for 5 minutes while making the topping. Topping Combine coconut, oats, Soft Brown Sugar and butter and stir well. Pour the caramel over the par-baked slice and carefully spread over topping mixture, pressing into the caramel lightly. Bake the slice for a further 10-15 minutes until golden and bubbling. Allow to cool before cutting into slices or squares.
