What comes to mind when you think of Anzac Day? Chances are Anzac biscuits are one of the first things you think of, along with dawn services and remembrance. And there’s a good reason for that – those sweet, chewy, oaty biscuits are an absolute Anzac Day staple.
While Anzac biscuits are beautiful as they are, it’s always fun to put a bit of a spin on a classic – which is where this Anzac caramel slice comes in.
With a classic Anzac biscuit base, this decadent slice takes things up a level (literally) with a thick layer of gooey caramel topped with a mandatory layer of chocolate. It’s rich and gooey with a beautifully chewy base – I’m sure you’ll love it!
A tin of Chelsea Golden Syrup is a pantry staple at the best of times, let alone when it comes to Anzac baking. The sweet, rich flavour of this slice is all thanks to a generous helping of Golden Syrup in both the biscuit base and caramel. I’m all about getting as much flavour as possible into my baking, so used Chelsea Raw Caster Sugar to bring in a bit more depth to the slice.
Feeling inspired and ready to bake? Then give this slice a try or pop over to Chelsea Sugar’s website for more recipes to get you started. Remember to share your creations using #chelseasugar – I’d love to see what you come up with!
Anzac caramel slice
Makes approx. 24 pieces
- 125g butter, cubed
- 4 Tbsp Chelsea Golden Syrup
- 1 Tbsp boiling water
- ¼ Tsp baking soda
- 1 cup rolled oats
- 1 cup plain flour
- ½ cup Chelsea Raw Caster Sugar
- ¾ cup desiccated coconut
- 395g can condensed milk
- 125g butter, cubed
- ⅓ cup Chelsea Raw Caster Sugar
- ⅓ cup Chelsea Golden Syrup
- 200g milk chocolate
- 1 Tbsp vegetable oil
- Grease and line a 20x30cm slice tin with baking paper. Preheat oven to 160 degrees Celsius.
- Place butter and Chelsea Golden Syrup in a small pot and stir over low heat until melted. Combine baking soda and boiling water in a mug, stirring until dissolved, and add to butter mixture. Stir until foamy and well combined. Remove from heat.
- Combine dry ingredients in a large bowl. Add butter mixture and mix well. Scoop into a prepared slice tin, pressing well until tin is evenly covered. Place in oven and bake for 13-15 minutes, until lightly golden. Allow to cool while preparing the caramel.
- Place all ingredients in a small pot and stir continuously over low heat for 10-15 minutes, until lightly golden. If you prefer a rich caramel flavour, continue stirring for a little longer.
- Allow caramel to cool slightly, before pouring over ANZAC biscuit base. Place in the fridge for 1-2 hours or until set.
- Place chocolate in a small bowl and melt in the microwave in 30-second burst, mixing between each.
- Once melted, add vegetable oil and stir until fully incorporated. Pour over prepared slice and return to fridge for 1 hour or until set.
- Slice using a warm knife. Store in an airtight container – and enjoy!
This post was made possible thanks to Chelsea Sugar. All opinions are, and always will be, my own.