Pamela Clark’s ANZAC Slice

This is the easiest quickest way to make ever-so-slightly soft Anzacs. They keep well at room temperature for at least a week in an airtight container, or can be frozen for months. My granddaughters just love them, particularly if I press a chocolate melt into the centre of each Anzac bar as soon as I’ve marked them in the pan – see below. This way, the heat from the slice slightly melts the chocolate and holds the melts in position while the slice cools down.

Makes 30.


125g butter

¼ cup water

2 tablespoons golden syrup or treacle

1 teaspoon bicarbonate of soda

½ cup desiccated coconut

1 cup firmly packed brown sugar

1 cup rolled oats

1 cup plain flour

30 chocolate melts


Preheat the oven to 150 degrees C.

Grease and line a 20cm x 30cm shallow swiss roll pan with a strip of baking paper.

Combine butter, the water and golden syrup in a large saucepan, stir over high heat until butter is melted, remove from heat; stir in soda. Mixture will become foamy.

Stir in coconut, sugar and oats, then flour.

Spread mixture evenly into pan.

Bake slice for about 25 minutes or until slice feels slightly firm to touch.

Remove slice from oven, quickly mark into bars. Press a chocolate melt into the centre of each bar; cool slice in pan

Cut slice into bars, store in airtight container.