Anzac Slice

The good old traditional Anzac Slice, it has been a family favourite for many generations. It is easy, cost effective and perfect for lunch boxes, freezing and making big batches.

In my version of the Anzac Slice I have tweaked it a little bit by using wholemeal flour and olive oil in place of butter to make it a little bit healthier.

This is a great recipe for the kids to help with or even make by themselves if they are older, with adult supervision for the oven step.

The texture of this slice is chewy with the edges being a little crunchy.

1 1/2 Cups Rolled Oats
1/2 Cup Wholemeal Self Raising Flour
1/2 Cup Desiccated Coconut
1/4 Cup Raw Sugar
2 Tbs Golden Syrup
1/4 Cup Olive Oil (don’t use extra virgin olive oil as the flavour is too strong)
1 Tsp Bicarbonate Soda
2 Tbs Warm Water
1. Place all the dry ingredients into a bowl and mix to combine.
2. In a small measuring cup place the gold syrup and olive oil and mix well. Mix separately the bicarbonate soda and water and add to the golden syrup mix. Mix to combine.
3. Add the wet ingredients to the dry ingredients and mix well.
4. Press into a lined slice tray with the back of a spoon.
5. Bake in a 160 degree Celsius oven for 15 minutes or until evenly golden.
Once out of the oven cut your slices before it cools and then allow to cool on a cooling rack before placing in a air tight container for up to 7 days.
Why not try this recipe as little bites topped with choc chips. I think these would be perfect for when you have to bring a plate to kindy, playgroup or school.
What else have you added to your Anzac Slice? Let us know so we can experiment with some variations.
Makes: 16 slices
Storage: Place in an airtight container for up to 7 days. In really hot weather it would be best kept in the fridge.
Freezer Friendly: Store individual pieces in zip lock bags and freeze for up to 3 months.

Print Friendly, PDF & Email
(Visited 31,382 times, 106 visits today)

36 Responses to Anzac Slice

  1. Dale Tiernan April 8, 2014 at 11:12 am #

    I have printed this out and will make it. I have all the ingredients already. It looks terrific and the “cupcake” version looks like fun too.

    • Amanda Voisey April 8, 2014 at 3:56 pm #

      The cupcake versions turned out really well, a great way to make them look special.

  2. Anonymous April 8, 2014 at 11:15 am #

    Would it work with gluten free flour?

    • Amanda Voisey April 8, 2014 at 3:57 pm #

      It should do, butter the oats aren’t gluten free. You can try Quinoa flakes to make it gluten free.

    • Meandmine Asdinit April 26, 2014 at 12:06 am #

      Oats are naturally gluten free but they are often labelled as ‘contains gluten’ because they are generally processed in places where gluten is present hence the usual supermarket brands aren’t gluten free. If you go to a health food shop you should be able to find gluten free oats there. If you are diagnosed coeliac in the UK you can get gluten free oats on prescription but I don’t know if it works the same in Aus. Hope that helps πŸ™‚

  3. Dale Tiernan April 8, 2014 at 12:44 pm #

    Well, it’s done. Cooling on the rack. I made twice the amount so there’s more to go round. Smells good, looks good, waiting to see how it tastes.

  4. Shan April 8, 2014 at 9:17 pm #

    what is the original butter amount please? and is the flourthe same for white? thank you for sharing πŸ™‚

    • Amanda Voisey April 9, 2014 at 4:14 am #

      Original butter is 125gm, melted and yes flour is the same for white.

  5. Anonymous April 22, 2014 at 7:11 pm #

    Could you use vegetable oil instead of olive??

  6. monkey April 23, 2014 at 9:00 am #

    Can you use butter instead of olive oil or vegetable or canola oil please and also can you use white flour instead of wholemeal? ??

    • Amanda Voisey April 24, 2014 at 4:06 pm #

      Yes to butter – 125gm melted and yes to other oils also yes to white flour πŸ™‚

  7. Michelle Johnson June 1, 2014 at 12:05 pm #

    I added some sliced banana in the middle. Yummy.

    • Amanda June 1, 2014 at 6:08 pm #

      That’s sounds like a great idea Michelle

  8. Shannon June 2, 2014 at 11:37 am #

    Yum! I added sultanas and some chia seeds. Thanks for sharing this recipe. I’m sure I’ll be making them again!

  9. Kylie June 2, 2014 at 7:36 pm #

    I used wholemeal spelt flour, raw honey , rapadura sugar and coconut oil. Smelt so good while it was cooking . Tastes great. More chewy than crunchy. Was a hit with the kids. πŸ™‚

  10. Donna July 5, 2014 at 2:17 pm #


    Love this recipe, I have made this a couple of times, I have changed the oats for museli and added some dried fruit however, it is quite crumbly, any tips?

    • Amanda July 8, 2014 at 5:57 am #

      HI Donna, because of the changes you made you will have to add more of the liquid ingredients as museli and dried fruits like to absorb liquid.

  11. Christina Pick-Barrow September 22, 2014 at 6:57 pm #

    Sounds delicious! Could I use regular flour & sugar? Is bicarbonate soda the same as baking soda? What about using honey instead of syrup? Sorry for all the questions…just thinking about what I have on hand versus what I would have to buy…lol.

    • Amanda September 23, 2014 at 11:26 am #

      Hi Christina, yes you can use plain flour, normal sugar. Bicarbonate soda is also known as baking soda. I haven’t tried honey but it should work just as well,

  12. Lisa September 22, 2014 at 7:29 pm #

    What is cupcake version?

    • Amanda September 23, 2014 at 11:25 am #

      Simply place the mix into a mini muffin tray and top with choco chips instead of a tray.

  13. jodie September 23, 2014 at 1:24 pm #

    Rice malt syrup instead of golden? It’s all I have in the cupboard.

    • Amanda September 26, 2014 at 12:04 pm #

      Sorry I have never tried rice malt syrup – is it the same consistency as golden syrup?

  14. Sharon September 27, 2014 at 8:49 am #

    Hi, I used honey instead of golden syrup as I didn’t have any (same amount). They turned out very yummy but I found it a little salty. Not sure where the salt component is coming from? Any tips on replacing or reducing an ingredient to make it a little less salty? thanks!

    • Amanda October 2, 2014 at 6:40 pm #

      Hi Sharon, the salt flavour you are referring too would of come from the bicarbonate soda. Did you use the exact amount listed? Even a fraction more or an over measured amount is too much for bicarb and will make it taste this way.

  15. Nicole April 26, 2015 at 10:10 am #

    Can I please nutritional information for this recipe please, as Iam on a strict low carb diet. Thanks.

    • Amanda April 27, 2015 at 3:57 pm #

      Hi Nicole, sorry I don’t have nutritional information, but if you are on a strict low carb diet I would say these wouldn’t fit as they have sugar, flour and oats all full of carbs.

  16. Christine August 13, 2016 at 2:51 pm #

    I’ve used muesli instead of plain oats – can add fruit and/nuts for extra fibre/flavour

  17. Gina November 3, 2016 at 8:19 pm #

    I live in the US and can’t get golden syrup. I have honey, maple syrup and corn syrup in the panty – can you recommend which would be the best alternative?

    • Amanda November 7, 2016 at 12:00 pm #

      Honey or maple syrup will work too, just a slight flavour change.

  18. Jill May 16, 2018 at 10:32 pm #

    What size baking tray is used?

    • Amanda May 21, 2018 at 9:31 am #

      A standard slice pan, which is about 30cm x 20cm

  19. Paola November 2, 2019 at 11:57 pm #

    I don’t have self raising flour, just plain white or whole meal, can I still make them?

    • Amanda November 4, 2019 at 10:12 am #

      You can, just add 1 tsp baking powder as well.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.