This is so yummy and so simple. I make Anzac biscuits every year for Anzac Day. I use a recipe that makes a large number of biscuits so I have to dedicate quite a few hours to making them, then they have to be packed between pieces of baking paper and stored. This recipe comes together like the regular anzac biscuit recipe but only involves one large slab of mix and one cook.
Anzac biscuit slice
ANZAC BISCUIT SLICE
Anzac biscuit base
2 cups (260g)plain flour
2 cups (400g) brown sugar
2 cups (190g) rolled oats
1 cup (75g) desiccated coconut
250 g butter, chopped
4 tbs (60ml) golden syrup
2 tbs (30ml) water
1 tsp bicarb soda
Caramel Filling
400 g can sweetened condensed milk caramel topping
1 tbs butter
1 tbs golden syrup
Topping
½ cup dark chocolate melts
Method
Just baked giant Anzac Biscuit
Preheat oven to 170C
Line a 25cm spring form tin with baking paper and wipe the sides of the pan with butter.
Combine the flour, brown sugar, rolled oats and coconut in a large bowl.
Heat the butter in a glass bowl in a microwave until melted but not hot. Whisk in the golden syrup and water.
Add the carb soda and whisk until all dissolved.
Make a well in the middle of the dry ingredients, pour in the melted butter mixture and mix well to combine.
Place 2/3rds of the mixture into the prepared tin and press down firmly until flat, leaving the sides a little higher.
In a small saucepan combine the caramel, butter & golden syrup. Stir over a medium heat for until mixture boils, thickens and changes to a slightly darker colour.
Pour the caramel filling over the slice base and spread evenly
Sprinkle the remaining mix over the top of the caramel and press this down with a pallet knife until even.
Anzac Biscuit cake ready to bake
Bake the slice for 20-25 minutes until golden brown, the slice will firm up upon standing.
Remove from the oven and leave to cool in the tin.
When cooled run a knife around the edge and remove from the tin.
Put the chocolate melts into a small ziplock bag, then cut a 2mm corner of the bag and pipe strands of chocolate backwards and forwards across the slice.
Slice and serve.