Anzac Slice
Photography Josh Griggs.
We love a good Anzac bikkie, and this bake and take slice is perfect for handing around with a cup of tea at early morning remberances.
Makes: 32
INGREDIENTS
1½ cups rolled oats
1½ cups plain flour
2/3 cup caster sugar
1 cup desiccated coconut
140 grams butter
¼ cup golden syrup
1 teaspoon baking soda
1 tablespoon water
EQUIPMENT: 28 x 18cm tin
METHOD
Preheat the oven to 170˚C fan bake. Grease a 28 x 18cm tin and fully line with baking paper.
Combine the oats, flour, sugar and coconut in a large mixing bowl. Melt the butter and golden syrup together in a saucepan over a medium heat.
Take off the heat and cool for a few minutes. Mix the baking soda and water together and add to the melted butter mixture - it will froth up.
Pour into the dry ingredients and stir to combine well. Tip into the tin and press down firmly.
Bake for 25 minutes or until golden. Leave in the tin to cool, then slice into pieces and store in an airtight container.
MAKES ABOUT 32 PIECES
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.