A popular variation of the beloved Anzac biscuit – with chocolate fudge filling and macadamia filling
Australia and New Zealand’s favorite Anzac Biscuits are here in wafer form with a chocolate and macadamia filling.
The recipe for Anzac Slice
This recipe uses a traditional Anzac biscuit mix, but I’ve cooked it in wafer form with chocolate fudge filling and macadamia filling – inspired by my mum’s oat slice recipe.
I chose macadamia nuts as the nuts because they are grown in Australia and one of Australia’s wonderful local foods.
And of course, they taste like a dream with chocolate!
(If you like macadamia, check out my macadamia cookie recipe too!)
I know that the word ‘Anzac’ is protected and I spoke to the Department of Veterans Affairs to ensure that this was an acceptable use of the word Anzac before publishing this recipe.
Ingredients for Anzac Slice
To make the Anzac biscuit base, you will need:
- rolled oats
- plain flour
- Brown sugar
- desiccated coconut
- Butter, melted
- Golden syrup
- soda
- Boiling water.
For filling you will need:
- Chocolate (bitter or milk or a combination of both)
- Condensed milk
- butter
- Advances, halved (you can buy them already halved)
- Vanilla extract.
The ingredient amounts can be found on the recipe card at the end of this post.
How to prepare an anzac slice
Start with:
- Grease a slice mold and line it with baking paper (leave excess on the sides to pick up the piece after it has set)
- Preheat the oven to medium (180 degrees Celsius, fan)
- Measuring ingredients.
Making the base
Mix the butter and golden syrup in a saucepan and gently stir over low heat until melted.
Mix the carb soda with boiling water and add to the dissolved mixture.
Wait until the mixture is whipped and then mix with the dry ingredients.
Preparation of the filling
Mix the chocolate (broken into pieces), the condensed milk and the butter in a pot.
Stir over low heat until the chocolate melts, then add the vanilla extract and nuts. Mix to combine.
Put it all together
Place about 2/3 of the Anzac biscuit base mixture into the slice pan. Press evenly into the mold with the back of a dessert spoon or your fingertips.
Pour the filling on the base of the slice and spread evenly.
Sprinkle teaspoons of the remaining base mixture over the filling.
Bake for 35 minutes or until the top is golden brown.
Allow the slice to cool in the pan.
Remove from the mold with the hanging baking paper and put in the refrigerator for at least 2-3 hours (to allow the chocolate fudge to stabilize) before cutting into squares with a sharp knife.
Frequently asked questions about recipes
That. How long is this chunk kept?
It should last up to a week in the fridge stored in an airtight container.
That. Can you freeze this slice?
I do not recommend freezing this portion.
That. What kind of oats do I use in this recipe?
Use traditional rolled oats.
That. Do you have other recipes that call for oats?
Yes. Check out the recipes for Fridge Buns, Anzac Cookies, Chocolate Oatmeal Slices and Bicher Muesli.
That. Where can I find all your slice recipes?
You can find the entire Cooking with Nana Ling slice collection here.
Base
- 1 Goblet rolled oats
- 1 Goblet plain flour
- 1 Goblet Brown sugar
- 3/4 Goblet desiccated coconut
- 125 gram Butter, melted
- 2 spoons Golden syrup
- 1/2 teaspoon soda
- 1 tablespoon Boiling water
filling
- 300 gram chocolate (dark or milk or a combination of both)
- 395 gram A can of condensed milk
- 30 gram butter
- 110 gram Macadamia, halved
- 1 teaspoon Vanilla extract
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Grease a slice pan and line with baking paper, leaving excess on the sides to lift the slice after it has set.
-
Heat an oven to medium heat (180 degrees Celsius, fan).
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Mix butter and golden syrup in a saucepan. Stir gently over low heat until melted.
-
Mix baking soda with boiling water and add to the dissolved mixture. Wait until the mixture is whipped and then mix with the dry ingredients.
-
Place about 2/3 of the mixture into the loaf pan. Press evenly into the mold with the back of a dessert spoon or your fingertips.
-
Prepare the filling by combining the chocolate, condensed milk and butter in a saucepan and stir over low heat until the chocolate melts, then add the vanilla and macadamia extract and stir to combine.
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Spread the filling evenly on the base of the slice.
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Sprinkle teaspoons of the remaining base mixture over the filling.
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Bake for 35 minutes or until the top is golden brown.
-
Allow the slice to cool in the pan.
-
Remove from the pan with the hanging baking paper and put in the refrigerator for at least 2-3 hours before cutting into squares with a sharp knife.
Calories: 286KKL | Carbohydrates: 34G | protein: 3G | Fat: 16G | Saturated fat: 9G | Polyunsaturated fat: 1G | Unsaturated fat: 6G | trans fat: 0.2G | Cholesterol: 19mg | sodium: 91mg | potassium: 160mg | fiber: 2G | Sugar: 26G | vitamin: 205IU | Vitamin C: 1mg | calcium: 66mg | iron: 1mg
