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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.