Golden ANZAC Slice
Chewy oat and coconut slice with golden syrup. All the flavor of ANZAC biscuits in an easy-to-make traybake form.
The Story Behind This Recipe
My aunt's school canteen recipe - Jenny Patterson
ANZAC biscuits are protected by Australian law and steeped in military history, but ANZAC slice is a more recent Australian innovation - someone's brilliant idea to take those beloved flavors and make them easier to produce in bulk. My aunt Helen started making ANZAC slice in the 1990s for her kids' school canteen in Dubbo, and it became so popular that kids would literally sprint to the canteen on "slice day" to get a piece before they sold out.
Helen's inspiration came from necessity. Making individual ANZAC biscuits for 400 students was time-consuming - rolling each one, spacing them on trays, baking multiple batches. "I thought, why not just press it all into a tray, bake it once, and cut it into squares?" she told me. "Same flavors, same ingredients, but I could make 48 pieces in the time it took to make two dozen biscuits." The kids didn't care about the shape - they cared about that distinctive combination of oats, coconut, golden syrup, and butter.
What makes ANZAC slice special is its texture. Unlike the biscuits, which can be either chewy or crispy depending on baking time, the slice is always chewy - soft in the middle with slightly firmer golden edges. The golden syrup caramelizes slightly during baking, creating pockets of intense sweetness throughout. Helen adds extra coconut to her version because "coconut never hurt anyone," and sometimes stirs through chocolate chips for special occasions (though purists argue this breaks with ANZAC tradition).
The slice became legendary at Dubbo Primary School. Helen would make eight trays every fortnight, cutting each into twelve pieces. She'd arrive at 7am to get them in the oven, and by 9am the whole school smelled like golden syrup and coconut. At first recess, there'd be a line at the canteen. "Two slices please, Mrs. Patterson!" became the constant refrain. Teachers started putting in advance orders. The P&C asked her to sell them at fundraisers.
When Helen moved to Sydney in 2005, the school's new canteen manager tried making the slice using Helen's handwritten recipe. "It's not the same," the kids complained, even though it was the exact same recipe. Maybe it was nostalgia, maybe Helen had a magic touch, or maybe food just tastes better when made by someone who genuinely loves feeding kids. Helen still makes ANZAC slice every ANZAC Day and brings it to community gatherings, where it disappears just as fast as it did at Dubbo Primary.
This recipe represents Australian adaptability - taking tradition and making it work for modern life. It's easier than biscuits, feeds more people, and tastes just as good. When I make Helen's ANZAC slice for my kids' lunchboxes, they trade it at school like currency. "Just like your aunt's," Helen says approvingly. "You've got the touch."
"Every recipe tells a story, and every story brings us closer to the heart of home."
Adjust Servings
Scaled Ingredients:
💡 Tip: Cooking times may need adjustment when scaling. Larger batches may take longer, smaller batches may cook faster.
Ingredients
Pro Tips
- • Press the mixture firmly into the tin - loose mixture makes crumbly slice.
- • Cut while still warm - cooling completely before cutting can cause cracking.
- • Don't overbake - slightly underdone is better than overdone for chewy texture.
- • The bicarb and boiling water mixture will foam dramatically - this is normal!
- • Store in an airtight container for up to 1 week - they actually improve after a day.
- • For lunch boxes, wrap individual pieces in plastic wrap or small paper bags.
- • Double the recipe and use a larger tin for school canteens or big gatherings.
Storage
Store in an airtight container at room temperature for up to 1 week. Can be frozen for up to 2 months - separate layers with baking paper. Thaw at room temperature.
Instructions
- 1
Preheat your oven to 180°C (160°C fan-forced). Grease and line a 20cm x 30cm slice tin with baking paper, letting the paper overhang the sides for easy removal later. Helen always uses baking paper - makes life easier.
- 2
In a large mixing bowl, combine the rolled oats, flour, coconut, and brown sugar. Mix well with a wooden spoon until evenly combined. Make sure there are no lumps of brown sugar - break them up with your fingers if needed.
- 3
In a small saucepan over low heat, melt the butter and golden syrup together, stirring until smooth and combined. Don't let it boil - just warm enough to melt. The mixture should be liquid and pourable.
3 minutes - 4
In a small cup or bowl, mix the bicarbonate of soda with the boiling water until dissolved. It will fizz - this is normal and expected. This chemical reaction creates the slice's characteristic texture.
- 5
Pour the bicarb mixture into the melted butter and golden syrup. It will foam up impressively - stand back slightly! Stir quickly to combine. This foaming action aerates the mixture and creates a lighter texture.
- 6
Pour the butter mixture over the dry ingredients. Stir well with a wooden spoon until everything is thoroughly combined and there are no dry patches. The mixture should look like wet, clumpy granola. If adding chocolate chips, fold them through now.
- 7
Pour the mixture into the prepared tin. Using the back of a spoon or your hands (lightly greased), press it down firmly and evenly into the tin. Compact it well - if it's too loose, the slice will crumble when cut. Helen always uses her hands, pressing firmly.
- 8
Bake for 20-25 minutes until golden brown on top and starting to firm up. It should still feel slightly soft in the center when you press gently - it will firm up as it cools. Don't overbake or it becomes hard rather than chewy.
25 minutes - 9
Remove from the oven and let cool in the tin for 10 minutes. While still warm (this is important!), use a sharp knife to cut into 16 squares or bars. Cutting while warm prevents cracking that happens if you wait until it's completely cool.
10 minutes - 10
Let cool completely in the tin before removing and separating the pieces. The slice will firm up as it cools, developing that perfect chewy texture. Once completely cool, store in an airtight container.
Ingredient Substitutions
Nutrition Information
Per serving (approximate)
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