Anzac Slice
- Reviews 2
Ready In: 45 mins
Serves: 12-16
Ingredients
- 250 g granita biscuits, crushed
- 200 g butter, melted
- 1 1⁄2 cups golden syrup
- 1 cup sugar
- 2 teaspoons vanilla essence
- 2 teaspoons bicarbonate of soda
- 1 cup sour cream
- 1 1⁄2 cups self-raising flour
- 2 1⁄2 cups rolled oats
- 4 eggs
- 4 egg yolks
Directions
- Preheat oven to 160ºC. Line a 32 x 23cm cake tin with baking paper. Put crushed biscuits in a bowl and add half the melted butter to biscuit and mix to combine.
- Press biscuit mixture with your hand or the back of a spoon into the prepared tin.
- Put the remaining butter, golden syrup, sugar and vanilla in a large heavy based pan. Bring slowly to the boil. Remove pan from heat and stir in bicarb, sour cream, flour, rolled oats, eggs and egg yolks and stir with a wooden spoon until combined.
- Put oat mixture on biscuit and bake for 20-25 minutes or until a skewer inserted in centre comes out clean.
- Stand on a wire rack to cool and when slice is cold, cut into squares to serve.
- N.B. Can be served with sifted icing sugar and cream if desired.
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