Description
Chewy, golden, and rich with caramel flavor, this Condensed Milk Anzac Biscuit Slab is an easy twist on the classic cookie—baked as a slice so it’s perfect for sharing at gatherings, afternoon teas, or cozy weekends at home.
Ingredients
1½ cups rolled oats
1 cup plain flour
¾ cup brown sugar
¾ cup desiccated coconut
125g (4.4 oz) butter
¼ cup golden syrup
½ can (7 oz) sweetened condensed milk
½ tsp baking soda
2 tbsp boiling water
Instructions
Preheat oven to 180°C (160°C fan). Line a 20×20 cm baking tray with parchment paper.
In a large bowl, mix oats, flour, brown sugar, and coconut.
In a saucepan over low heat, melt the butter, golden syrup, and condensed milk, stirring gently.
Dissolve baking soda in boiling water, then stir it into the melted mixture—it will bubble and foam.
Pour the wet ingredients into the dry and stir until well combined.
Press mixture evenly into the prepared tray and bake for 20–25 minutes, or until golden around the edges.
Allow to cool completely in the tray, then refrigerate 1 hour before slicing into bars.
Notes
For cleaner cuts, chill before slicing.
Store in an airtight container for up to 4 days, or freeze sliced portions.
Add a sprinkle of chopped walnuts or drizzle of chocolate for extra indulgence.
Perfect to make ahead for bake sales or holiday trays.
- Prep Time: 10
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: Australian