The crunchy and chewy biscuit of rolled oats, butter and golden syrup is essential Anzac Day fare. For a delicious twist, this slice recipe combines the classic biscuit with chocolate and caramel for an even sweeter treat. If you’re growing ginger plants in your backyard, why not add some ground ginger with cinnamon to spice up your recipe.
Pop a batch in the oven and while it cooks, brew up a strong pot of tea, then serve fresh. If you want to make them last, store your biscuits in a cool, dry place for up to a week.
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Ingredients
Method
Preheat oven to 160°C. Grease a 20 x 30cm lamington tin with cooking oil and line base and sides with baking paper.
Combine oats, flour, sugar and coconut in a large bowl. Make a well in the centre and set aside.
Put butter and golden syrup in a small saucepan over a low heat. Cook, stirring occasionally, for 3 minutes or until melted and simmering. Stir in bicarb and boiling water then remove from heat.
Pour into well in oat mixture and stir to create a crumbly mixture.
Spoon mixture into prepared tin. Use back of a large spoon to smooth. Bake for 20 minutes or until light golden. Set aside to cool in tin for 5 minutes.
Meanwhile, to make caramel filling, put butter and golden syrup in a medium saucepan over a high heat. Cook, stirring occasionally, until butter has melted. Bring to the boil and cook for 1 minute. Reduce heat to medium and add condensed milk. Cook, stirring vigorously, for 4 minutes or until mixture has thickened and slightly darkened. Pour hot mixture over warm oat base and spread evenly. Bake for 10 minutes or until caramel is bubbling and light golden. Set aside for 30 minutes to cool.
Pour melted chocolate over slice and smooth surface. Refrigerate for 6 hours or overnight. Use a large warm knife to cut into 24 squares. Serve drizzled with chocolate and caramel toppings, if using.
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