It’s true to say that we have a few afternoon teas which are true favourites here at the Margaret River Guest House.
You know the ones?
The ones you serve and there’s that initial silence after the first bite, then you hear the mmmm’s and yum’s being muttered, then you have the OMG and I shouldn’t have another, but they are just so good moments.
You know those ones? and finally you get asked if you will share the recipe.
My Anzac Slice is up there in the top 2 of our all-time favourites. It is one I hand out the recipe to repeatedly every time the slice is served for afternoon tea, and it all came about from my love of Anzac Biscuits.
In Australia this biscuit is generally an old family favourite, one we grew up with. One our nan or mum made. Yet, there was always that family debate. Should Anzac’s be hard and crunchy or soft and chewy?
For me I love a combination of both, crunchy around the edges, while the middle is soft and chewy. It’s the perfect balance, and this slice caters for everyone’s likes with the edges having a crunch, while the interior is perfect for those who just love to bite into a soft and chewy delight.
Firstly, no ANZAC Slice or biscuit would be complete without a little history. As you may know ANZAC Day celebrates the Australian New Zealand Army Corps and their service in World War 1. We remember our soldiers who served each year on April 25th with a public holiday and commemorative services held across both countries.
There is however some dispute about the origins of the Anzac biscuit! Most publications write the humble biscuit quickly became a popular food to send to Australia’s overseas forces, due to their accessible ingredients, easy cooking method and lack of eggs, which meant these biscuits kept well.
So, on to the recipe:
This super easy slice brings together all the gorgeous flavours of rolled oats, brown sugar, golden syrup and butter. Absolutely traditional must-have ingredients, which combine perfectly for a beautifully morish slice.
Great to have on hand over weekends and to share with family and friends or a perfect accompaniment with a cuppa.
I use a lamington tray which measures 30.5 x 20.5 x 2.8 cm. I also decorate with drizzles of chocolate prettiness. Of course this is completely optional but adds wow factor and is a lovely contrast to the flavour.
So, without further ado, onto the recipe, it is simple, easy and delicious.
Prep Time: 15 min
Cook: 15-25 min
1 cup SR flour
1 cup rolled oats
1 cup brown sugar
1 cup coconut
200g melted butter
4 tablespoons golden syrup
1 tablespoon water
½ teaspoon bicarbonate of soda
½ cup of dark or milk chocolate
Sift the flour into a bowl, add sugar rolled oats and coconut
Dissolve bicarb in water
Melt butter in saucepan and add golden syrup and bicarb water
Add the liquid to dry ingredients and mix well
Line a slice pan with baking paper. Spread mixture in pan and bake in moderate oven 180 c for 15 – 25 minutes, until outside edge is brown and slightly cracking, and it smells amazing
Melt chocolate and drizzle over slice before cutting into pieces. (see note)
Cut and enjoy
Note: I place my chocolate into the corner of a freezer bag and sit the bag into a cup of hot water to melt. I then snip of the corner and drizzle the melted chocolate over the slice.
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