I came across this recipe in the April copy of ‘Food’ magazine but ended up adapting it a little bit, it is ‘Mmmmmm’ delicious and something a little different to your traditional ANZAC biscuit.
1½ cups flour
1 teaspoon baking powder
½ cup brown sugar
150g butter, melted
395g can of condensed milk
2 tablespoons golden syrup
⅓ cup each – shredded coconut, rolled oats, brown sugar
50g melted butter
Preheat your oven to 180°C and line a 25cm x 15cm slice tin with baking paper.
Combine the flour, baking powder and brown sugar in a bowl, add the melted butter and stir well until combined then press mixture evenly into the prepared tin to form the base. Bake for about 10 minutes until pale golden and just set.
Remove from the oven and place your tin on a cooling rack while you make your caramel.
To make the caramel melt together the condensed milk, golden syrup and butter in the microwave, I gave mine four zaps of 40 seconds each, stirring between each interval.
Your caramel is ready when it is golden and thickened. To take the guess work out of using the microwave you could use a double boiler to combine your caramel ingredients.
Set aside to cool for 5 minutes while making the topping.
To make the topping combine coconut, oats, soft brown sugar. Pour over the melted butter and stir well to ensure the dry mix is evenly coated in butter.
Pour the caramel over the warm par-baked slice and carefully spread over topping mixture pressing into the caramel lightly. Bake the slice for a further 10-15 minutes until golden.
Leave to cool completely before cutting into squares.
“They shall grow not old, as we that are left grow old:
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning
We will remember them.”
- Laurence Binyon
Remember to buy a poppy as a mark of respect and gratitude to all the men (and women) who have served to protect our way of life for ANZAC day on April 25th.