Name: Our Raspberry and Coconut ANZAC Slice takes a classic to the next level
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 18
Ingredients: 2 cups plain flour; 2 cups traditional rolled oats; 1⁄2 cup brown sugar, firmly packed; 150g butter, chopped; 2 tbsp golden syrup; 1 tsp bicarbonate of soda; 2 tbsp boiling water; 1⁄2 cup raspberry jam; 1 cup frozen raspberries; 1/4 cup shredded coconut

Our Raspberry and Coconut ANZAC Slice takes a classic to the next level

This old favourite is given a sweet makeover.

Skip to Recipe

Serves 18

Prep

15M

Cook

25M

Resting

Total

40M

For a change, replace raspberry jam with blueberry jam and frozen raspberries with frozen blueberries.

Slice can also be served warm with custard as a dessert.

Ingredients

2 cups plain flour

2 cups traditional rolled oats

1⁄2 cup brown sugar, firmly packed

150g butter, chopped

2 tbsp golden syrup

1 tsp bicarbonate of soda

2 tbsp boiling water

1⁄2 cup raspberry jam

1 cup frozen raspberries

1/4 cup shredded coconut

Method

Step 1

Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges.

Step 2

Place the flour in a large bowl. Stir in the oats and sugar.

Step 3

Melt butter and syrup in a small saucepan over a medium heat. Remove from heat. Dissolve soda in water in a small heat-proof jug. Immediately stir into the butter mixture.

Step 4

Pour the butter mixture over the oat mixture. Mix well. Press two-thirds over the base of the prepared pan. Smooth top. Spread with jam. Sprinkle with the frozen raspberries.

Step 5

Stir coconut into the remaining oat mixture. Crumble over top of raspberries.

Step 6

Cook in a moderate oven (180°C) for about 25 minutes, or until golden brown. Remove. Transfer the slice in the pan to a wire rack. Stand for 1 hour. Lift slice out of pan and return to the wire rack to cool completely.

Step 7

Serve sliced and cut into squares.

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