Photo by Julie O’Malley
Anzac Slice
1 cup rolled oats
1 cup plain flour
1/2 cup caster sugar
3/4 cup desiccated coconut
2 Tbsp golden syrup
125g butter
1/2 tsp bicarb of soda
1 Tbsp hot water
300g dark chocolate, melted
Preheat oven to 160c. Combine oats, flour, sugar and coconut in a bowl. Place golden syrup and butter in a saucepan over low heat and cook until melted. Mix the bicarb with the water, add to golden syrup mixture and stir to combine. Add to oat mixture and mix well.
Press the mixture into a lightly greased 20cm x 30cm cake tin lined with baking paper. Bake for 20 mins or until golden. Allow to cool in tin. Pour over the melted chocolate and refrigerate until set. Cut into squares.