Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Super easy and delicious twist on the traditional ANZAC biscuit recipe. Perfect for the school week as a lunchbox favourite, after school snack or for weekend afternoon tea catch up with friends.

Course: Snack
Servings: 16
Author: Patricia Tzortis (Its Gourmet Baby)
  • 1 cup sifted plain flour
  • 1 1/2 cups Brushwoods Fresh Rolled Oats
  • 1 cup shredded coconut
  • 1/2 cup brown sugar push down and compact when measuring
  • 1 tsp bicarbonate of soda
  • 5 tablespoons butter
  • 3 tablespoons golden syrup
  • 1 tablespoon vanilla extract/essence
  1. Add all dry ingredients to a big mixing bowl and combine
  2. Put butter and golden syrup in a microwave safe bowl and microwave until butter has melted, remove and mix well
  3. Add butter and syrup mixture to dry ingredients
  4. Add vanilla
  5. Mix well. I like to put on a glove and use my hands to scrunch and combine, I find it's the easiest way to combine the ingredients
  6. Line a baking tray (approximately 20cm x 20 cm) with baking paper. To make it stick smear a little butter on tray before pressing baking paper down
  7. Put Anzac slice mixture into the baking tray and pat down so mixture is evenly spread and compacted
  8. Bake in a preheated oven at 175 degrees for approx 15 minutes to 18 minutes until lovely and golden
  9. Allow slice to cool completely in baking tray and remove by pulling out the slice with the baking paper
  10. Pop onto a cutting board and cut into 16 even squares