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