Crunchy on the edges and chewy in the middle, this delicious ANZAC slice is so quick and easy to prepare. It contains the classic textures and butterscotch flavour found in traditional ANZAC biscuits, but in slice form! Dotted throughout with chocolate chips for extra indulgence, it takes just 10 minutes to prepare and is perfect for lunchboxes or after school.
**Please note that my ANZAC Slice recipe has been approved for publishing by the Australian Department of Veterans Affairs.
Originating in Australia and New Zealand, ANZAC biscuits are eaten all year round, but are traditionally made to commemorate ANZAC Day on the 25th of April every year.
ANZAC Day is an annual day of remembrance to honour the members of the Australian and New Zealand Army Corps (ANZAC) and marks the anniversary of the first major military action fought by ANZAC forces in the First World War. And now it is also a day to celebrate all Australian and New Zealand personnel who serve in wars and conflicts. Lest we forget.
This recipe uses the exact same recipe as my classic ANZAC slice, but also features a hit of chocolate chips. It is based on my classic ANZAC biscuit recipe, but rather than rolling into balls for biscuits, the mixture is baked into a slice and then cut into squares, which is a great time saver!
Why You're Going To Love This Recipe
- Quick and easy – 10 minutes of prep is all that you need. It’s a great recipe for kids to help with too!
- One bowl recipe – who doesn’t love a recipe with minimal dishes and minimal mess?!
- Classic ANZAC flavours – this chocolate chip ANZAC slice is soft and chewy and has the familiar buttery caramel flavours that we know and love.
- Long lasting – make a batch and store it in your pantry for 2 weeks (if it lasts that long!)
- Budget friendly – this recipe only requires a handful of common pantry staples like flour, oats and golden syrup.
What You Need
This is such a budget-friendly recipe, made from simple pantry and fridge staples. And I bet you already have most of them in your cupboard right now!
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Butter – salted or unsalted butter can be used in this recipe. For the signature ANZAC biscuit texture and rich buttery flavour, I recommend using real butter rather than margarine or butter substitutes.
- Golden syrup – also known as ‘light treacle’ in the UK, golden syrup is a thick, amber coloured syrup that tastes like toffee and is commonly used in baking. In this recipe, it gives the slice its signature, warm caramel flavour. It can be swapped for honey, light molasses, corn syrup or maple syrup if required, but the flavours of the slice won’t be quite the same as traditional ANZAC slice. I highly recommend using golden syrup where possible.
- Water
- Bicarbonate of soda – also known as baking soda or bicarb soda, it is the rising agent in this recipe.
- Rolled oats – if you only have 'quick oats' on hand, you can substitute with these.
- Plain flour - also known as all purpose flour.
- Brown sugar
- Desiccated coconut – traditionally, desiccated coconut is used. But you could also use shredded coconut if preferred.
- Chocolate chips – you can use any type of chocolate chip or chocolate baking chip. For best results, I recommend using a good quality chocolate like Cadbury that you know and love. While I use milk chocolate, you could also use white or dark chocolate if preferred.
Step By Step Instructions
I just love how simple it is to make this chocolate chip ANZAC slice! Just a handful of easy baking staples and 10 minutes prep is all you need.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Make The Butter Mixture
Place the butter, golden syrup and water in a microwave-safe bowl. Microwave at 50% power in 30 second bursts, stirring each time, until melted and then stir through the bi-carb soda.
The addition of the bicarb soda makes the mixture go bubbly and foamy.
Step 2 - Add The Dry Ingredients
Add the oats, flour, brown sugar and coconut and stir.
Fold through the chocolate chips.
Step 3 - Bake
Press the mixture firmly into your prepared baking tray and bake according to the instructions below. When ready, the top of the slice will be lightly golden brown.
Once baked, leave the slice in the baking tray for 10 minutes before transferring to a wire rack to finish cooling.
Expert Tips And FAQs
The slice will be a little soft when first removed from the oven. So allow it to cool slightly before attempting to lift it out of the baking tray. Leaving the sides of the baking paper a little longer on the edges will help you to easily remove the slice from the tray.
Chocolate chip ANZAC slice can be stored in an airtight container for around 2 weeks. After 3 days, it will start to lose its crunch and soften in the container but tastes just as good! It can also be stored in the fridge.
ANZAC slice can be frozen for up to 3 months. To freeze, allow the slice to cool completely and then cut into squares. Place the slices into an airtight container and separate any layers with baking paper. To thaw, leave them in the fridge overnight or leave the slices at room temperature for half an hour or so. Perfect for popping into lunchboxes!
ANZAC Day is an annual day of remembrance to honour the members of the Australian and New Zealand Army Corps (ANZAC) and marks the anniversary of the first major military action fought by ANZAC forces in the First World War. And now it is also a day to celebrate all Australian and New Zealand personnel who serve in wars and conflicts. Lest we forget.
Related Recipes
If you love this chewy, delicious slice, then I think you'll love these recipes too!
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Chocolate Chip ANZAC Slice
Ingredients
- 125 g butter chopped
- 2 tbs golden syrup
- 2 tbs water
- ½ tsp bicarbonate of soda
- 90 g (1 cup) rolled oats (or quick oats)
- 125 g (1 cup) plain flour
- 135 g (⅔ cup) brown sugar
- 65 g (⅔ cup) desiccated coconut
- 150 g chocolate chips
Instructions
Conventional Method
- Preheat oven to 150 degrees celsius (fan-forced).
- Grease and line a 17cm x 28cm rectangular baking tray with baking paper and set aside.
- Place the butter, golden syrup and water in a microwave-safe bowl. Microwave on 50% power, in 30 second bursts, stirring each time, until melted. Stir through the bi-carb soda. The mixture will froth up.
- Add the rolled oats, flour, brown sugar and coconut and stir.
- Fold through the chocolate chips.
- Place the mixture into the tray and press down firmly.
- Bake for approximately 25 minutes or until lightly golden brown.
- Leave in the baking tray to cool for 10 minutes before transferring to a wire rack to cool completely.
- When the slice has cooled completely, cut it into slices.
Thermomix Method
- Preheat oven to 150 degrees celsius (fan-forced). Grease and line a 17cm x 28cm rectangular baking tray with baking paper and set aside.
- Place the butter, golden syrup and water into the TM bowl. Melt for 3 minutes on 80 degrees, Speed 2 (or until melted).
- Add the bi-carb soda and mix for 5 seconds, Speed 3.
- Add the rolled oats, flour, brown sugar and coconut to the TM bowl and mix for 10 seconds, Reverse, Speed 3. Allow to cool slightly.
- Add the chocolate chips and mix for 5 seconds, Reverse, Speed 3.
- Place the mixture into the tray and press down firmly. Bake for approximately 25 minutes or until lightly golden brown.
- Leave in the baking tray to cool for 10 minutes before transferring to a wire rack to cool completely. When the slice has cooled completely, cut it into slices.
Notes
- Golden syrup – also known as ‘light treacle’ in the UK, golden syrup is a thick, amber coloured syrup that tastes like toffee and is commonly used in baking. In this recipe, it gives the slice its signature, warm caramel flavour. It can be swapped for honey, light molasses, corn syrup or maple syrup if required, but the flavours of the slice won’t be quite the same as traditional ANZAC slice. I highly recommend using golden syrup where possible.
- Cooling - the slice will be a little soft when first removed from the oven. So, allow it to cool slightly before attempting to lift it out of the baking tray. Leaving the sides of the baking paper a little longer on the edges will help you to easily remove the slice from the tray.
- Storing - chocolate chip ANZAC slice can be stored in an airtight container for around 2 weeks. After 3 days, this slice will start to soften in the container but still tastes just as good! It can also be stored in the fridge.
- Freezer friendly - ANZAC slice can be frozen for up to 3 months. To freeze, allow the slice to cool completely and then cut into squares. Place the slices into an airtight container and separate any layers with baking paper. To thaw, leave them in the fridge overnight or place the slices at room temperature for half an hour or so. Perfect for popping into lunchboxes.
Carla
This slice is sooo delicious!
Lucy
Thank you so much!
Chivonne
I love every one of your recipes, but this had a strong bi-carb flavour. Or perhaps I put too much bi-carb in...?!
Lucy Mathieson
Hi there, hmm there shouldn't really be much of a bi-carb flavour once it's baked. I'm sorry - I havent noticed that before! Are you using measuring teaspoons when you add the bi-carb in?
Lucy
Absolutely love this! Making it a second time as it was so yummy the first. Have made a mental note for next time to reduce bute amount to 100g as I both times I’ve made it it has seemed a little oozey.
Lucy Mathieson
Yay! I'm so glad you like it Lucy - and yes it's always good to play around until you get a recipe exactly as you like it!
Diana Lopes
This cookies looks so yummy! Kind of like some type of brownie? Don't know yet, but I'll sure give it a try!