Ingredients for Anzac Squares
- Plain Flour
- 1 cup caster sugar
- Rolled Oats
- Desiccated Coconut
- 125g unsalted butter
- ⅓ cup golden syrup
- Bicarbonate Of Soda
- Hot Water
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How to Make Anzac Squares
- Preheat your oven to 180°C (350°F). Line a 28 x 18cm shallow baking tin with aluminum foil, leaving some overhang for easy removal.
- Lightly grease the foil with oil or melted butter.
- In a large mixing bowl, sift together the flour and caster sugar.
- Add the rolled oats and desiccated coconut; mix well.
- Create a well in the center of the dry ingredients.
- In a small saucepan, combine the unsalted butter and golden syrup.
- Over low heat, stir until the butter melts completely and the mixture is smooth and combined.
- Remove from heat.
- In a small bowl, dissolve the baking soda in the boiling water.
- Immediately pour the baking soda mixture into the butter and syrup mixture, stirring until it becomes frothy.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Pour the mixture into the prepared tin and firmly press it down with the back of a spoon to create an even surface.
- Bake for 25-30 minutes, or until the squares are golden brown and a toothpick inserted into the center comes out clean.
- Let the Anzac squares cool completely in the tin. Once cooled, use the foil overhang to lift them out.
- Cut into squares and store in an airtight container at room temperature for up to 3 days. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
31g
Fat
15g
Carbs
5g
