There are 2 desserts I can’t bake too often because I will likely devour them before they even get photographed. These are my ANZAC Biscuits and Caramel Slice. So of course, being the masochist I am, I decided to combine them into possibly the most addictive and decadent dessert ever. Hello ANZAC Biscuit Caramel Slice!
For my overseas readers, April 25th, is ANZAC Day and in addition to commemorating our fallen soldiers, we bake and eat ANZAC biscuits. These famous biscuits feature rolled oats, coconut and golden syrup and are possibly one of my favourite biscuits to make and eat, ever. I have been using this method for years to make these biscuits from a recipe scrawled in my childhood handwriting. Bonus fact: because there are no raw eggs in them, you can eat as much of the batter as you like!
Whilst the biscuit is delicious on its own (or with a cup of tea), I of course always like to put my own spin on things. Last year I whipped up these amazing ANZAC Biscuit Lemon Cheesecakes, and this year, a decadent ANZAC Biscuit caramel slice seemed fitting.
ANZAC Biscuits make the perfect base for this slice, with the oats and coconut adding a chewy and dense foundation for the smooth and creamy caramel to sit upon. If you are a salted caramel addict like me, feel free to add a teaspoon of flakey sea salt to the caramel mixture before pouring over the base for a salty hit.
So as not to make this dessert *too* sweet, I topped it with a layer of dark chocolate. But by all means, if you have a super sweet tooth, feel free to substitute milk or white chocolate.
When it comes to cutting this slice into bite-size squares, use a knife that has been run under hot water and then wiped clean to ensure your chocolate doesn’t crack. The butter added to the chocolate topping also helps with reducing the risk of breakage too.
ANZAC Caramel Slice
ANZAC Biscuit Base
- 125 g butter
- 4 tbsp golden syrup
- ¼ tsp of baking soda
- 1 tbsp boiling water
- 1 cup rolled oats
- 1 cup plain flour
- ½ cup brown sugar
- ¾ cup desiccated coconut
- 400 g can sweetened condensed milk
- 125 g butter
- ⅓ cup caster sugar
- ⅓ cup golden syrup
- 200 g dark chocolate buttons
- 1 tbsp melted butter
ANZAC Biscuit Base
- Preheat the oven to 160°C and line a 20cm x 20cm square tin with baking paper..
- Melt together the butter and golden syrup in a saucepan over a low heat.
- In a large bowl, combine oats, flour, brown sugar and coconut.
- Dissolve the baking soda in the boiling water, add to saucepan.
- Combine liquid and dry ingredients.
- Press the biscuit mixture into the bottom of the tin and bake in the oven for around 15 mins or until lightly golden brown.
- Allow to cool whilst you make the caramel filling.
- Mix together the condensed milk, butter, sugar and golden syrup in a saucepan over a low heat. Stir for 15 minutes until the mixture becomes a darker golden colour and thick. Do not leave this unattended!
- Let the caramel cool slightly before pouring into the tin over your ANZAC biscuit base. Transfer to the fridge to set.
- Melt dark chocolate and butter in microwave or in a small saucepan over low heat (watch like a hawk so that the chocolate doesn’t burn!).
- Pour over the caramel and allow to set before cutting into squares.
What’s your favourite thing to bake for ANZAC Day?