My ANZAC Biscuit Slice takes everything you love about the classic Aussie biscuit and turns it into an easy, slice-style bake. Made with oats, coconut and maple or golden syrup, it has that familiar flavour and texture but in a simple, cut-and-serve version. Perfect for baking ahead, sharing, or adding to lunchboxes, it’s a great option when you want the taste of ANZAC biscuits without rolling individual cookies.
ANZAC Biscuit Slice – A Classic Aussie Favourite in Slice Form
Golden ANZAC Biscuit Slice Recipe
Ashley's Place
15
5 minutes
15 minutes
215
Australian
Snack
I turned my classic golden and chewy ANZAC biscuits into an easy slice. Perfect for easy baking days when you don't have much time. They are great for snacks, lunchboxes or just because you love an ANZAC biscuit. This will become a family favourite
Ingredients
140g Rolled Oats
170g Plain Flour (All Purpose Flour)
130g Brown Sugar
60g Desiccated Coconut
1 Tsp Bi Carb Soda
120g Butter Melted
100g Maple or Golden Syrup (See note 1*)
2 Tsp Water
Directions
Pre-Heat Oven to 180°C (355°F) and line a 20cm x 20cm baking pan or slice pan with baking paper, you can use a little butter rubbed around the pan and then pop the baking paper in so that it stays in place.
Melt butter in a microwave safe dish in 30 second burst until it is just melted, stir well between bursts. You want it to be just melted, not hot and bubbling
Add your dry ingredients, melted butter, maple or golden syrup (I prefer the maple syrup but this is a personal preference so pick your fav) & water to your bowl then mix until all ingredients are combined really well.
Once mixed add to your slice tray or baking pan and push around until flat and even. Use the back of a spoon or your hand to push down so it is nice and tightly packed in and flat on top
Pop into the oven on the lower shelf to cook for 15-17 minutes or until it is golden brown on top. Once it is nicely golden you can take it out. If your oven has hot spots and one side is going super golden flip the pan around half way through baking
Now here is the hard part, once this is cooked you need to leave it in the tray to completely cool. We don’t usually leave baked goodies in the pan but for this one we do, if we take it out while its hot or warm it can fall apart. So leave it in your tray to cool
Once cool take it out and cut into bars. I cut it 5 rows across and 3 on the side so I got 15 bars. This was a great size, not too big or too small. But feel free to make bite size bars or longer bars
That’s it, store them in a airtight container out of direct sunlight for up to two weeks, they are a great addition to the freezer as well for about 4- 6 months. A great one to batch bake for snacks