Anzac Slices (includes GF version)

ANZAC SLICES by Viv Whitworth

Note: The original version is from Barb, but I’ve added the currants. I’ve also developed a GF version, with reduced sugar too, which is also shown below.

Barbs Anzac Slice

1 1/2 cups rolled oats
1 1/4 cups coconut
1/2 cup SR flour
1 cup plain flour
1 1/2 cups castor sugar
2 tablespoons golden syrup
175g butter (melted in a saucepan, then stir in the golden syrup)
1/4 cup water, (add to butter/syrup and stir well)
Optional: add 1/2 cup currants to this (because he who will be eating them loves a bit of dried fruit!)

Grease and paper a lamington tray. Preheat oven – 180 degrees.

Combine oats, sifted flours, sugar, coconut.
Add the melted butter, syrup and water mixture and mix well.
Turn the mixture into the greased, lined pan. Press flat with lightly oiled hands. You can glam this up by pressing a fork lightly over the top, in opposing rows, to give it a nice pattern.

Bake for 35 – 40 minutes or until golden brown and firm to touch.

Cool in the pan.

Place a clean tea towel over the top and then a rack. Turn over, remove paper, then place a cutting board over the base and flip over again.

Now you can easily cut it into slices – large or small – according to the size of the mouth waiting to receive!

Viv’s GF Anzac Slice (with reduced sugar, but not flavour!)

1 1/2 cups rolled oats
1 1/4 cups coconut
1/2 cup GF flour – SR
1 cup GF flour – Plain
1 1/2 tablespoon golden syrup
1/2 cup dark soft brown sugar (this has way more flavour)
175g butter (melted as above, then combined with the sugar and water)
1/4 cup water
2 tspn vanilla essence
2 tspn ground cinnamon
1/2 cup currants (or sultanas or cranberries)

Note: the use of the dark brown sugar, with the vanilla and cinnamon adds a punch of flavour which I personally feel excels that achieved with all the extra sugar and no vanilla etc.

Same as that shown in first recipe, above.
An optional here can be once you’ve added your fork marks, to lightly sprinkle some vanilla sugar over the top, then bake. It gives a bit of caramel flavour without a lot of extra sugar. Keeps the sugar wimps happy!

Cheers Viv