This Thermomix Anzac slice combines all the flavours of a classic Anzac biscuit in an easy slice form. Made with rolled oats, coconut, golden syrup and pantry staples, it bakes into a soft, chewy slice that's easy to cut into neat bars and perfect for afternoon tea and lunchboxes.
The mixture comes together in minutes in the Thermomix, presses easily into the tin and bakes evenly without becoming dry, greasy or overly sweet. It's the kind of slice that's hard to stop at one!
Jump to:
Why You'll Love This Recipe
- No need to roll individual biscuits.
- Easy to customise with chocolate chips.
- Freezer-friendly.
- A classic Aussie slice.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Rolled oats - use rolled oats rather than quick oats or porridge oats for the best texture.
- Unsalted butter -
- Golden syrup -
- Bicarbonate of soda -
- Plain flour -
- Desiccated coconut -
- Caster sugar -
- Brown sugar -
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Melt the butter and golden syrup.
- Add the bicarbonate of soda.
- Add the remaining ingredients.
- Mix until combined.
- Press into the baking tin.
- Bake in the oven for 25 mins until golden and slightly soft in the centre.
Anzac Slice Tips
Press the mixture firmly into the tin: Pressing the mixture down evenly helps the slice hold together once baked. I like to use the palm of my hand or the base of a measuring cup, making sure the corners are pressed down as well.
Use rolled oats: For the best texture, use traditional rolled oats rather than quick oats or porridge oats.
Don't overbake: The slice should be lightly golden on top. Overbaking can result in it becoming dry and hard.
Let the slice cool before cutting: Allow the slice to cool completely before slicing. This helps it firm up and makes it easier to cut into neat bars.
A slight dip in the centre is normal: You may notice a small dip in the centre as the slice cools. This didn't affect the texture or flavour of my slice and is nothing to worry about.
The baking tin size doesn't need to be exact: I've included the tin size I used for this recipe, but don't worry if yours differs by a few millimetres. This is a forgiving recipe and a slightly different-sized baking tin won't significantly affect the result.
Variation: Chocolate chips can be added for a chocolatey twist.
Storage
Keep the slice in an airtight container at room temperature for up to 1 week.
Freeze for up to 3 months. Allow to thaw at room temperature before serving.
📖 Recipe
Thermomix Anzac Slice
Ingredients
- 125 g unsalted butter, roughly chopped
- 90 g golden syrup
- ½ teaspoon bicarbonate of soda
- 1 tablespoon boiling water
- 150 g plain flour
- 100 g rolled oats
- 90 g desiccated coconut
- 100 g caster sugar
- 65 g brown sugar
Instructions
- Preheat the oven to 180°C/350°F (160°C fan). Line a 27.5cm × 17.5 cm slice tin with baking paper, leaving a little overhang.
- Add the butter and golden syrup to the Thermomix bowl. Melt for 2 min/70°C/speed 2. Scrape down the sides of the bowl, then melt for a further 1 min/70°C/speed 2 until smooth.
- In a small bowl, mix the bicarbonate of soda with the boiling water. Add to the Thermomix bowl and mix for 5 sec/speed 3.
- Add the flour, oats, coconut, caster sugar and brown sugar. Mix for 20 sec/reverse/speed 3, until combined.
- Transfer the mixture to the prepared tin, spreading it evenly over the base before pressing down firmly. The back of a spoon or the flat base of a measuring cup works well for this.
- Bake for 20-25 minutes, or until lightly golden and just set in the centre. Mine took 25 minutes, but baking times can vary between ovens. The slice may still feel slightly soft in the centre when removed from the oven, but it will firm up as it cools.
- Leave to cool in the tin for 20 minutes, then lift out and transfer to a wire rack to cool completely. Once cool, slice into bars or squares.
Comments
No Comments