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Pieces of chocolate chip ANZAC slice on a sheet of baking paper.

Chocolate Chip ANZAC Slice

Crunchy on the edges and chewy in the middle, this delicious chocolate chip ANZAC slice is so quick and easy to prepare.
5 from 13 votes
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Course: Snacks, sweet
Cuisine: Slices
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 16 serves
Calories: 324kcal

Equipment

  • Microwave or Thermomix
  • Oven

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.

Video

Notes

RECIPE 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.

Nutrition

Calories: 324kcal | Carbohydrates: 42g | Protein: 5g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 18mg | Sodium: 109mg | Potassium: 136mg | Fiber: 4g | Sugar: 19g | Vitamin A: 215IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 1.8mg