The long weekend is upon us in Australasia, and I always feel compelled to bake for such occasions! I clearly have an absolute penchant for making slices – perhaps because I find them so simple but impressively effective. Luckily I didn’t have to search too far for inspiration for this: Anzac biscuits have been turned into slice form, with the help of inspiration from ginger crunch and chocolate caramel slice/millionaire’s shortbread.
ANZACs was the name given to Australian and New Zealand troops after Gallipoli in WWII, however there were no biscuits present there, rather they were sold at fundraisers back home for the war effort. I’ve gone beyond simply making them with golden syrup, oats, sugar and butter, and have added chocolate to the topping, along with a thick, caramel filling. I’ve also added ginger to add some zest and depth of flavour to the base, but this can easily be omitted, and the coconut swapped for more oats if you are not yourself a fan.
double chocolate Anzac caramel slice
- 75g (1/2 cup) plain flour
- 50g (1/4 cup) ground almonds
- 150g (1 1/2 cup) rolled oats
- 100g (1 cup) desiccated coconut, plus 30g (1/3c) extra for topping
- 1/2 tsp baking powder
- 1 tsp ground ginger
- 1 1/2 tbsp cocoa
- Pinch of salt
- 30g (2 tbsp) golden syrup
- 150g butter
- 150g (3/4 cup) soft brown sugar
- 100g dark chocolate chips
- 50g macadamias, raw and roughly chopped
- 60g (3 tbsp) golden syrup
- 100g butter
- 60g (1/3 cup) brown sugar
- 395g can condensed milk
- Preheat oven to 180C bake setting. Grease and line an 8″ square baking tin with baking paper.
- In a large bowl, combine the dry ingredients for the base – except for the extra measure of cocoa and desiccated coconut for topping. In a small sauce pan, melt the golden syrup and butter over low heat until fully liquid, then dissolve in the soft brown sugar. Stir this through the dry ingredients to mix completely.
- Press 2/3 of the mixture into the bottom of the baking tin, using hands or the bottom of a glass to press down firmly and evenly. Bake the base for 10-15 minutes until just turning golden.
- While the base is baking, prepare the caramel by melting together the golden syrup, butter and brown sugar in a small pan over low-medium heat. When melted and combined, add the condensed milk and bring to medium heat. Stir frequently for around 5-10 minutes until the caramel starts to darken, thicken and pull away from the sides as you stir it. Remove from heat.
- Sprinkle half of the dark chocolate chips over the cooked base, then pour on top the caramel filling. Swirl the chocolate (which will have melted practically immediately) through the caramel using a skewer or thin end of a teaspoon.
- With the remaining topping, stir through the extra coconut, cocoa and salt. Sprinkle this on top of the caramel.
- Bake for 15 minutes, then remove from oven and sprinkle with the remaining chocolate chips and chopped macadamias. Bake for a further 5-10 minutes.
- Remove from the oven to cool for an hour before transferring to the fridge to cool for another 3-4 hours (or overnight). Cut with a sharp knife into small squares and store in the fridge.