Anzac Slice with Caramel Centre (2024)

Ingredients

• SLICE
• 2 Cups Plain White Flour (300 grams)
• 2 Cups Packed Soft Brown Sugar (400 grams)
• 2 Cups Rolled Oats (190 grams)
• 1 Cup Desiccated Coconut (75 grams)
• 250 grams Butter, diced
• 4 Tablespoons Golden Syrup (60 mls)
• 2 Tablespoons Water (30 mls)
• 1 teaspoon Baking Soda
• CARAMEL FILLING
• 395 gram Can Sweetened Condensed Milk
• 2 Tablespoons Golden Syrup (30 mls)
• 60 grams Butter, diced
• TOPPING
• ½ Cup Chocolate Chips or Dark Chocolate Chopped, 87.5 grams
• 1 teaspoon Canola Oil (5 mls)

Instructions

1. SLICE
2. Preheat Oven to 170ºC Bake, (340ºF).
3. Prepare a 25cm (9 or 10 inch) spring form tin with cooking spray or generously wipe with melted butter over all the surfaces.
4. In a large bowl combine the flour, brown sugar, rolled oats and coconut, ensuring all the ingredients are well combined and no lumps of sugar remain and set aside.
5. In a medium saucepan heat the butter on a low temperature until completely melted, to this add the golden syrup and the water and whisk until blended through and remove from the heat.
6. Add the baking soda to the butter mixture and whisk until all dissolved.
   Make a well in the middle of the dry ingredients and pour in the melted butter mixture.
7. Mix well to combine with a strong spoon.
8. Place 2/3rds of the mixture into the prepared tin and press down firmly until flat and prepare the caramel filling.

   CARAMEL FILLING

9. In a small saucepan or pot combine condensed milk, butter & golden syrup. Stir over a low to medium heat for 6-8 minutes, until mixture boils, thickens and changes to a slightly darker colour - it may catch so take care to stir constantly.
10. Pour the caramel filling over the slice base and spread evenly.
11. Sprinkle the remaining slice crumbs evenly over the top of the caramel, then press this down with your palms until even.
12. Bake the slice for 20-25 minutes until golden brown, the slice will firm up upon standing.
13. Remove from the oven and allow to cool in the tin for 15-20 minutes.
    Gently run a knife around the edges before carefully removing the spring form tin.
14. To remove the base simply use two wire racks one on top and one underneath to flip the slice and carefully peal off the base then invert back to the right way up using the same method!

    TOPPING

15. Melt the chocolate chips and oil in a small microwave proof bowl, 20-30 seconds at a time stirring each time until completely melted.
16. You can either flick the melted chocolate over the slice off the end of spoon, or as I did add the melted chocolate to a small ziplock bag, then cut a tiny 1-2mm corner of the bag off and you have an easy piping bag! Then flick back and forward quickly over the slice - good tip is to do this over newspaper or you will make a mess like me!
17. Slice and serve, it is lovely served warm or cold.
18. Enjoy!

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