This article may contain compensated links. See our full disclosure here
I am in the middle of my annual start of year tidying frenzy. We all have those don’t we? My tidying frenzy is an unrestricted attack on any cupboard or surface that can hold stuff. It makes me feel better knowing everything is organised and beware anyone who gets in my way.
First on the list was one of our kitchen cupboards where I found an incredible number of bags of desiccated/ shredded coconut, some oats that were a few months close to being past their use by date and a third of a bag of sultanas. What to do? Make oat and sultana Anzac slice of course! You can also make biscuits but to be honest I couldn’t be bothered rolling the dough into balls. The kids love this. You can make them healthier by substituting coconut oil for butter and agave syrup instead of syrup but I prefer the classic version.
Hope you enjoy. Note – the sultanas are completely non classic and have been added in the interests of not wasting them. They are not intended as an affront to Anzac biscuit purists!
Oat and sultana Anzac slice recipe
Ingredients 150g plain flour 100g rolled oats 150g golden caster sugar 60g desiccated/shredded coconut 125g butter 2 tablespoons of golden syrup 1 teaspoon of baking/bicarbonate soda 2 tablespoons of hot water 100g sultanas Directions 1. Preheat oven to 160 degrees/150 degrees fan forced 2. Grease and line a slice tray or 34 x 20cm tray 3. Mix all the dry ingredients (flour, oats, sugar, coconut) together in a large bowl 4. Melt butter over a low heat and add the golden syrup. While the butter is melting add the baking soda to the water and then add to the butter and golden syrup 5. Add the butter mixture to the dry ingredients and mix well. Then add the sultanas and ensure they are evenly distributed 6. Press mixture into the tray and bake for 10 minutes or until golden brown Tip - if you are feeling a little decadent swap the sultanas for choice chips