"They shall grow not old, as we that are left grow old;
Age shall not weary them, not the years condemn.
At the going down of the sun and in the morning
We will remember them."
Lest we forget.
Traditionally, each year I make ANZAC biscuits but this year I thought I would make something a little different. I remembered seeing a slice (or bar cookie) during my travels on the web, so I went in search of it. It turns out there are quite a few recipes out there, some very similar and some with some tweaks. I settled on one from Taste.com.auhttp://www.taste.com.au. I really like this site, and they also produce my favorite Australian magazine, delicious.
This ANZAC slice tastes a little like an oatmeal cookie, but it has golden syrup and coconut added. It was a big winner in our household, and the few leftover pieces will store well because there are no eggs in this recipe, which was the original intent of the ANZAC biscuit - families of the soldiers overseas wanted something they could mail via sea to their loved ones that would not spoil easily.
(Printer Friendly Recipe)
- 1¼ cups all-purpose flour
- 1¼ cups old-fashioned rolled oat
- 1 cup firmly packed brown sugar
- 1 cup shredded coconut (I used desiccated)
- 1 teaspoon salt
- 10 tablespoons butter, chopped
- 3 tablespoons golden syrup
- ½ teaspoon baking soda
- 2 tablespoons boiling water
- Preheat oven to 350℉.
- Grease and line an 11x7 pan with baking paper, allowing a 1-inch overhang at long ends.
- Combine flour, oats, sugar, salt and coconut in a large bowl. Make a well in the centre.
- Place butter and syrup in a saucepan over low heat. Cook, stirring occasionally, for 8 to 10 minutes or until smooth.
- Combine baking soda and boiling water in a jug.
- Remove butter mixture from heat and stir in bicarbonate of soda mixture.
- Add to flour mixture and stir to combine.
- Transfer to prepared pan. Using the back of a spoon, press mixture evenly into pan (I used my hands).
- Bake for 25 to 30 minutes or until golden. Cool in pan.
- Once cool cut into squares and enjoy.
Recipe adapted slightly from Taste.com.au