It’s Un-Australian not to partake in the Anzac biscuit at this time of year and this is an absolutely scrumptious take on the traditional biscuit. It is sweet and delicious and a treat that will definitely be popular on Anzac Day. Just watch them disappear before your eyes!
What you will need:
Slice/lamington tin (approx. 20x30cm)
1 3/4 cups SR Flour
3/4 cup desiccated coconut
3/4 cup brown sugar
360g melted butter
1 cup rolled oats
1 cup shredded coconut
1/3 cup golden syrup
1 can (380g) caramel filling
- Preheat Oven to 180c.
- Line slice tin with baking paper.
- Add first 3 ingredients to a bowl and mix together.
- Add 220g of the melted butter and mix together to resemble a crumbly mixture.
- Press mixture firmly into the slice tin using the back of a metal spoon to smooth.
- Bake in oven for approx. 25 mins. Allow to cool.
- While cooling, place oats, shredded coconut, golden syrup and remaining butter into a bowl and mix together. Set aside.
- Spread a thin layer of caramel over the cooled, cooked base and top evenly with the oat mixture.
- Pour rest of caramel over the oats and place back into the oven to bake for another 25-30mins.
- Do not cut until completely cooled. Better yet, place into fridge overnight and cut into slices next day. (If you cut too soon it will crumble).
- Delicious with a scoop of ice cream and fruit for dessert, or for morning or afternoon tea with a warm cuppa.