Friday, 25 April 2014

Anzac Day Slice

I usually make Anzac biscuits on Anzac Day, this year I adapted  my Anzacs and made a slightly more indulgent slice with chocolate topping. The slice has all the ingredients that Anzac biscuits have, just a few variations in the the proportions and the same simple melt and mix technique. Keep the washing up to a minimum and use a bowl or saucepan big enough to hold all the ingredients.

Anzac Slice

125 g butter
3 tablespoons golden syrup
¾ cup brown sugar
¾ cup shredded coconut
1 1/2 cups rolled oats
¾ cup SR flour
¾ cup plain flour
½ teaspoon bicarb soda
2-3 tablespoons boiling water

Chocolate Icing
200g dark chocolate
65 g butter

To make chocolate icing, melt chocolate and butter in microwave safe bowl on medium one  minute at a time until chocolate melts. Mix well.

Put butter and golden syrup into a saucepan and melt together over low heat or put in microwave  safe bowl and heat on high for a minute or until butter has melted.

Mix in bicarb soda, brown sugar, SR flour, plain flour, coconut, oats and stir well.

Add two tablespoons of water, check consistency, add third if necessary. The mixture should be sticky.

Spread into greased and lined tray. Use a wet spoon to spread the mixture.

Bake at 160 deg C until golden brown and skewer comes out clean. Approx 35 -40 minutes.
Cool in tray.

Spread with chocolate icing.

Cut into pieces, store in an airtight container in the fridge.

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