Wednesday, 4 November 2009

Busy Mother's Baking - Anzac Slice

I had wanted to do more baking before we left on Friday, but alas it was not to be. A full-on week with the addition of Toastmaster's with the Year 6's on Friday morning meant I was home barely long enough to get our things together before Dh came home and we began packing the caravan.

In the midst of the last few things he had to do and picking up the children early from school, I managed to get a couple of things baked. Honey Joys are always a good stand-by for this cornflakes eating family.

I also made an Anzac Slice. It comes by many names, but the recipe is so similar to Anzac biscuits that this is what we have ended up calling it.

Anzac Slice

1 cup self raising flour
1 cup white sugar
1 cup rolled oats
1 cup dessicated coconut
125g butter
1 tablespoon golden syrup
1 egg
  1. Preheat oven to 180C/350F and line a slice tin with baking paper.
  2. Combine the dry ingredients in a bowl.
  3. Place the butter and golden syrup in a small saucepan and heat on low until the butter is melted.
  4. Pour the butter mixture and an egg into the dry ingredients and mix well.
  5. Turn the mixture out into the prepared baking pan and spread out evenly.
  6. Bake for about 20-25 minutes or until golden.
  7. Remove from oven and allow to cool in the pan.
  8. Cut into squares and store in an airtight container.
Note to self: Make sure I allow plenty of time for summer camping holiday baking.


Left-Handed Housewife said...

This sounds wonderful. Is golden syrup the same as corn syrup?


Tracy said...

No corn syrup is quite different. It's made from cane sugar and is the last syrup in the line after molasses and treacle. If I couldn't get golden syrup I would use the lightest treacle I could find, or honey. The flavour is slightly different with honey but still lovely and mellow.