Chelsea Golden Syrup in the iconic red and gold tin is the best for baking. It has a thicker consistency and richer caramel flavour than Chelsea Easy Pour Golden Syrup (which is more suited to drizzling and marinades).
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Reviews
140
What did you think of this recipe?
Rose Whitlock
Very easy, so delicious! Not just for ANZAC day, it's a household (and workplace) favourite. Maybe be careful who you share it with, you'll get lots of requests.
5
Unknown
Wow, I have made this recipe 3 times since it came into my inbox last week. It has come out perfectly every time and everyone loves it. Can be cut into smallish squares if chilled for a little bit.
5
david
Very delicious and easy to make, and even easier to eat.
5
K.A
My go to slice if I need to whip something up - always have the staples to this recipe in my pantry. Everyone who says just one slice ALWAYS comes back for more! I seriously love this recipe!
5
caz mclaughlin
Interesting. I think I'll try it. We all love Anzacs and a slice is always nice.
4
Alex
Nobody ever has a bad thing to say when I make it and lots of recipe requests!
5
Debbie
I have made this gooey Anzac Slice on many occasions and it turns out beautiful every time. It's so easy to make and you really can't fail with this recipe, most of all it's very delicious.
5
Matt
Not the best recipe. Very plain.
1
Kelly Lane
Easy to make, affordable and delicious
5
Elaine Katene
Love this recipe! A workmate brought this into work one night, and I got the recipe. Well, I've made it so many times I don't refer to the recipe any more! The caramel NEVER sinks into the cake and its so easy to make. So rich and decadent. Yum
Pre-heat oven to 175°C conventional bake, or 155°C fan bake. Line the base of a 19cm x 30cm slice tin with baking paper.
Base Combine the Edmonds Standard Grade Flour, Edmonds Baking Powder and Chelsea Soft Brown Sugar in a bowl, add the melted Tararua Butter and stir well until combined, then press mixture evenly into the prepared tin to form a base. Bake for 10-12 minutes until pale golden and just set.
Caramel Melt together the condensed milk, Chelsea Golden Syrup and Tararua Butter in a saucepan over low-medium heat, stirring until golden and thickened (watch the bottom doesn't burn). Set aside to cool for 5 minutes while making the topping.
Topping Combine coconut, oats, Chelsea Soft Brown Sugar and Tararua Butter and stir well.
Pour the caramel over the par-baked base. Then carefully spread over topping mixture, pressing into the caramel lightly. Bake the slice for a further 10-15 minutes until golden and bubbling.
Set aside to cool before cutting into slices.
Additional tips
Chelsea Golden Syrup in the iconic red and gold tin is the best for baking. It has a thicker consistency and richer caramel flavour than Chelsea Easy Pour Golden Syrup (which is more suited to drizzling and marinades).
Very easy, so delicious! Not just for ANZAC day, it's a household (and workplace) favourite. Maybe be careful who you share it with, you'll get lots of requests.
5
Unknown
Wow, I have made this recipe 3 times since it came into my inbox last week. It has come out perfectly every time and everyone loves it. Can be cut into smallish squares if chilled for a little bit.
5
david
Very delicious and easy to make, and even easier to eat.
5
K.A
My go to slice if I need to whip something up - always have the staples to this recipe in my pantry. Everyone who says just one slice ALWAYS comes back for more! I seriously love this recipe!
5
caz mclaughlin
Interesting. I think I'll try it. We all love Anzacs and a slice is always nice.
4
Alex
Nobody ever has a bad thing to say when I make it and lots of recipe requests!
5
Debbie
I have made this gooey Anzac Slice on many occasions and it turns out beautiful every time. It's so easy to make and you really can't fail with this recipe, most of all it's very delicious.
5
Matt
Not the best recipe. Very plain.
1
Kelly Lane
Easy to make, affordable and delicious
5
Elaine Katene
Love this recipe! A workmate brought this into work one night, and I got the recipe. Well, I've made it so many times I don't refer to the recipe any more! The caramel NEVER sinks into the cake and its so easy to make. So rich and decadent. Yum