Recipe and images by Julie LeClerc
This loaded ANZAC slice, which is like one giant biscuit packed with extras of dried fruit and nuts, and topped with a drizzle of chocolate is a more decadent, modern twist on the traditional ANZAC biscuit recipe.
Makes 16–32 squares, depending on size
100g butter
2 tbsp (50g) golden syrup
½ cup (100g) caster sugar
¼ cup (50g) soft brown sugar
1 cup (100g) rolled oats
1 cup (80g) fine desiccated coconut
1 cup (140g) plain flour
1 tsp baking soda
2 tbsp hot water
½ cup (70g) dried apricots, coarsely chopped
½ cup (70g) dried cranberries
½ cup (70g) walnuts, almonds or hazelnuts, coarsely chopped
50g dark chocolate, coarsely chopped
1 tsp coconut oil
Preheat oven to 180°C (160°C fan bake). Line a 20cm square cake tin with baking paper, leaving an overhang on all sides.
Melt butter and golden syrup in a large pot set over medium heat. Remove pot from the heat and stir in the sugars, oats, coconut, and flour.
Put the baking soda in a small bowl, add hot water and stir to dissolve then add to the slice mixture. Add the apricots, cranberries and nuts and mix well to combine. Tip the mixture into the prepared tin and press down well.
Bake in the centre of the oven for 25 minutes until golden brown. Remove from the oven and allow to cool in the tin. Use the paper overhang to lift the slice from the tin.
Melt the chocolate and coconut oil together and stir until smooth. Drizzle chocolate over the cooled slice. Cut into 16 hunger-sized or 32 bite-sized pieces.
Stored in an airtight container at room temperature, this slice will last well for up to 10 days.
