Anzac Slice

Tomorrow is ANZAC day, a day of remembrance observed in Australia and New Zealand to honour the soldiers that fell at the landing of Galipoli. 

The history of the ANZAC biscuit dates back to basic "oat based soldier cookies" that were made throughout the war to nourish the many soldiers fighting in the field. The basic cookie mixture was full of ingredients that were easy to source and didn't spoil. The anzac recipe has been tweaked overtime and now is commonly known as a mixture of oats, coconut, flour and golden syrup. There are recipes out there catering to all tastes and textures, whether you like them chewy or crunchy!

The fabulous thing about ANZACS is that they freeze well and make a great lunch box addition.  Yes they are higher in sugar and fat than some of my other baking, but they still deliver some good nutrition and I have nothing against a tasty little something sweet in the lunch box, everything in moderation.

My Anzac slice recipe is the ideal lunch box addition as you can slice it up to fit whatever sized compartment you're using. I've also added a secret ingredient - weet bix! If you've cooked my recipes before you'll know I love using breakfast cereals. Not only does weetbix give a boost to the fibre, but being fortified with iron with bolstered up the non haem iron content of this recipe too.

Enjoy! 

Ingredients - Makes approx. 12 pieces depending on how big slices are cut

2 weetbix biscuits crushed (1/2 cup of crumbs)

1 cup plain flour

1 cup shredded coconut

1 cup brown sugar

1 cup rolled oats

180g butter

1/4 cup golden syrup

1 tsp bi-carb of soda

Directions:

Heat oven to 180 ℃ (or 160 ℃ fan forced). Line a 20cm square baking tin.

In a large bowl combine weetbix, flour, brown sugar, shredded coconut and oats. Mix to combine.  In a small saucepan over low heat melt butter and golden syrup. When starting to bubble and in bi-carb of soda and allow to froth. Remove from heat. Stir melted butter and golden syrup mixture through dry ingredients. Turn mixture out into prepared pan and use hands to flatten mixture into pan. Cook for about 30 mins at 180℃ (or 160℃) fan forced or until golden brown on top. Allow to cool completely before slicing and freezing. Freezes for up to 3 months.