Ingredients
Method
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.