ANZAC Slice
A classic, made even better.
This is one the whole family will love. A perfect filler for the lunchbox!
Serves 12-18
Ingredients
2 cups (180g) Organic Oats
1 cup (150g) Plain Flour
2/3 cup (150g) Coconut sugar
3/4 cup (60g) Desiccated coconut
1/3 cup (115g) Honey or golden syrup
125g Salted butter or Ghee (sub out butter to coconut oil for Vegan)
1 Teaspoon bi-carb soda
2 Tablespoons hot water
300g 70% dark chocolate
1 Tablespoon coconut oil
Method
Preheat the oven to 160 degrees, and line a baking tray/dish (roughly 18” x 26”) with baking paper (this will make it easier to remove from the tray and cut).
In a large bowl combine the oats, flour, sugar and coconut.
In a small saucepan, combine the butter and honey and melt over low-medium heat.
In the mean time, in a small cup, dissolve the bi-carb soda in the hot water.
Once the butter mixture has melted, pour in the bicarb and water mixture and stir to combine. The mixture will cause a reaction and froth/fizz up. Then remove from the heat.
Mix the wet ingredients in the saucepan with the oat and flour mixture in the large bowl.
Once combined, pour the mixture onto the prepared tray and press it down over the tray to create a level even amount of mixture. You may need to wet your hands a little bit here to push the mixture down evenly.
Pop the ANZAC biscuit tray into the oven for around 10 minutes until slightly browned. The mixture will harden when refrigerate so don’t stress too much where if it looks ‘soft’.
Remove from the oven and pop to the side too cool and harden.
In the meantime, utilising a double boiler method, melt the dark chocolate and coconut oil over low heat.
Once melted, pour the chocolate mixture over the ANZAC tray, spread over evenly then pop into the fridge for a few hours to set.
Remove from the fridge, cut into squares and enjoy!
The slice can be kept in the fridge for a few weeks or even pop into the freezer - Although i’m unsure if it will last that long!
Enjoy!