It’s ANZAC day tomorrow. So I decided I’d whip up some ANZAC cookies, then decided to change things up a bit. What do you think of an ANZAC slice??
I love ANZAC biscuits, they’re really easy and quick to make, no need for mixers or waiting for ingredients to soften or cream. Plus it’s egg free, great for those with an allergy.

Here’s the recipe

Dry ingredients
1 cup rolled oats
1 cup Dessicated coconut
1 cup self raising flour
1/2 cup brown sugar

Syrup ingredients
125 g butter chopped
2 tblsp golden syrup
1 tblsp boiling water
1/2 tsp bicarbonate soda

Glaze ingredients
1/2 cup Icing mixture
2+ tsp water
1 tblsp poppy seeds

Pre heat oven to 160c. Grease and line a slice pan with baking paper. Combine dry ingredients in a bowl and set aside. Stir butter, golden syrup and water over medium heat till smooth. Remove from heat and add in bicarb, combine well ensuring there are no lumps. Add syrup mixture to dry ingredients and combine well, press firmly into slice pan and bake till golden (15 – 20 minutes). Let slice stand until completely cool (trust me, you need patience with this one, or the slice will crack)

For glaze, combine water and icing sugar, add a little water at a time as it can get too wet very quickly. Mix well. Cover Anzac slice while still in pan. Sprinkle poppy seeds and slice once cool and set.

Variation: If you’d still like to make cookies, use the same recipe, just use 1/2 a cup of flour. Roll into balls and press onto a cookie sheet lines with baking paper, bake till crisp and golden.

Ingredients

3 cups instant/rolled oats
1 cup shredded/desiccated coconut
1/2 cup mixed seeds
1 cup chopped nuts
1/4 cup syrup (honey, agave, maple)
1/2 cup liquid (milk, or fruit juice)
1/4 cup butter or oil

Other optional extras
Sultanas, currents or craisins (I say optional because I don’t like chewy bits in my muesli, but it’s probably the way most people have it)
Diced dried fruit

Method

Mix all the dry ingredients, chia and sesame seeds were my choice for the seed mix as you can see in the picture below. This was taken before I added the nuts, I used almonds, macadamias and cashews.

Add in syrup , liquid and oil/butter, I prefer butter, I rub it in and it creates chunky crunchy bits. Give the muesli a good mix. Spread the muesli evenly in a tray and put it in the oven. Bake until golden, usually around 20 minutes on 180°C, or until golden. If adding dried fruits, add them in after you’ve toasted the muesli. Stores in airtight container for a 2-3 weeks.

Try it with blue berries and yogurt!