This ANZAC Slice is a wonderful spin on the flavours of the ANZAC biscuit, but with a little something extra. Make it to take for a Dawn Service breakfast or to have warm with cream and feijoas
Preheat oven to 180C°. Line or grease a baking tin approximately 20x25cm.
In a bowl, combine the flour, brown sugar, oats, cinnamon, nutmeg and allspice. Melt the butter and honey together and when cooled, mix in the egg. Pour the egg mix into the dry ingredients and stir to combine. Tip into baking tin and press into the corners. Bake in the oven for 10 minutes.
In a pot, melt the butter and brown sugar. Add the cream and then stir in the coconut. Remove the slice from the oven and tip the coconut mixture on top of the slice. Spread evenly and return to the oven for a further 10-15 minutes until the coconut is starting to brown. Cool and slice with a bread knife.
Ingredients
Directions
Preheat oven to 180C°. Line or grease a baking tin approximately 20x25cm.
In a bowl, combine the flour, brown sugar, oats, cinnamon, nutmeg and allspice. Melt the butter and honey together and when cooled, mix in the egg. Pour the egg mix into the dry ingredients and stir to combine. Tip into baking tin and press into the corners. Bake in the oven for 10 minutes.
In a pot, melt the butter and brown sugar. Add the cream and then stir in the coconut. Remove the slice from the oven and tip the coconut mixture on top of the slice. Spread evenly and return to the oven for a further 10-15 minutes until the coconut is starting to brown. Cool and slice with a bread knife.
