This ANZAC slice makes a delicious and filling snack and is a great addition for kids lunchboxes.
This ANZAC slice recipe is based on traditional ANZAC biscuits, which are a popular cookie in Australia and New Zealand.
I prefer to make them up as a slice, to make them more substantial, and are similar to big fat chewy ANZAC biscuits. These coconut oatmeal bars are perfect for my kids’ lunch boxes or for an after school snack.
They do include both sugar and golden syrup so you perhaps don’t want to serve them up every day, but they are super delicious and my kids love them.
This ANZAC biscuit slice is super easy to make – just mix together the dry ingredients, mix in the butter and syrup, then press into a baking tray and pop in the oven.
Once the slice is cooled, just slice it up into the desired size.
What are ANZAC Biscuits?
ANZAC biscuits are widely believed to have been created during World War I, when wives and womens’ groups sent them to Australia and New Zealand soldiers stationed in Gallipoli.
As eggless biscuits they were an ideal choice, as they lasted longer and travelled well. And as eggs were scarce during the war, the ingredients were easy for loved ones to get hold of.
This article claims that this is not in fact true, but nonetheless, it’s a popular theory and ANZAC cookies are undoubtedly one of the favourite treats amongst kids in Australia and New Zealand.
ANZAC Slice ingredients
ANZAC Slices use rolled oats, brown sugar, flour, dried coconut, butter and maple syrup all mixed together and baked to sweet, gooey goodness.
A traditional ANZAC biscuits recipe asks for desiccated coconut. I prefer to use dried coconut flakes, as I like the texture, and I always have them in the kitchen for using in my homemade granola.
I usually buy the big ones then whizz them up in the food processor for a few seconds (not too high), so that I have small flakes.
If you can buy small flakes, even better. You can also use desiccated coconut if you prefer.
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- Kitchen Scale
- 6" Square Baking Pan
- 100 g rolled oats
- 150 g brown sugar
- 60 g dried shredded coconut
- 125 g self raising flour
- 125 g butter
- 2 tablespoons golden syrup
- Pre-heat oven to 180C/350F
- Mix together dry ingredients in a large bowl
- Stir together butter and golden syrup in a saucepan over a low heat until melted and mixed together.
- Stir butter/syrup mixture into dry ingredients until well mixed.
- Press into a baking tray lined with baking paper and bake for 18-20 minutes.
- Allow to cool in tray, then remove and cut into squares