This loaded Anzac slice recipe is a twist on the traditional Anzac biscuits, filled with cranberries, apricot, walnuts and topped with a chocolate drizzle!
golden syrup *
*If you can't find golden syrup
you can use honey or light corn syrup in it's place
Preheat the oven to 180°C and line a 20cm x 20cm brownie tin with baking paper.
Melt butter and golden syrup in a medium saucepan over a medium heat.
Remove from the heat and add sugars, oats, coconut, flour and mix together.
In a small bowl or measuring cup, dissolve the baking soda in the water and add to the slice mixture.
Add the cranberries, apricots & walnuts and mix well to combine.
Tip the mixture into the prepared tin and press down.
Bake for 25 minutes until top is golden brown. Remove from the oven and allow to cool in the tin.
Melt the chocolate chips and coconut oil together and drizzle over the cooled slice.
Cut into 16 pieces and store in an airtight container at room temperature for about 10 days.
Tried this recipe?