3 In 1 Anzac Recipe
A recipe for an Anzac Slice with variations For Anzac Biscuits and Anzac Muffins
Ingredients
- 1 Cup Rolled Oats
- 1 Cup Plain flour
- 1/2 tsp Mixed Spice
- 1 Cup Brown Sugar
- 1/2 Cup Coconut
- 125 gm Butter, Chopped
- 2 Tbsp Golden Syrup
- 2 Tbsp Water
- 1/2 tsp Bicarb Soda
Add For Biscuits
- 1/4 Cup Extra Coconut
Add For Muffins
- 1 Cup Self Raising Flour
- 1 Egg, Lightly beaten
- 3/4 Cup Buttermilk or milk with 2 tsp Lemon Juice or vinegar added to sour leave sit approx 10 mins
Instructions
Anzac Slice
- Preheat oven to 160C.
- Line a 20 X 30 cm slice tray with baking paper
- In a large bowl combine oats, sifted flour, mixed spice, sugar and coconut; mix well.
- In a small saucepan, combine butter, golden syrup and water.
- Stir over low heat, until butter is melted, bring to the boil, remove from heat and stir in bicarb soda.
- Add syrup mixture to the dry ingredients; mix well.
- Press mixture into lined tray, bake for approximately 35 minutes, or until cooked.
- Cool slice in the pan, cut into required sized pieces.
Anzac Biscuits
- Preheat Oven 150C
- Prepare as per slice adding an extra 1/4 cup coconut to the dry mixture.
- Spoon heaped teaspoonfuls of mixture on to lined oven trays.
- Bake for approximately 20 minutes or until lightly browned, cool biscuits on trays.
Anzac Muffins
- Preheat oven 190C
- Line a 12 hole muffin tray with liners
- Prepare dry ingredients as per slice recipe, adding 1 cup of self raising flour, mix well and reserve 1-2 tablespoons of mixture for topping.
- Add 1 egg and 3/4 cup buttermilk with the butter/golden syrup mixture, mixing until just combined (don't overmix).
- Spoon mixture into muffin pan and sprinkle with reserved oat mixture.
- Bake for approximately 20 minutes or until cooked.
- Cool in pan for 5 minutes then remove to cooling rack.