I love an Anzac biscuit so much and this slice combines all the flavours of them with another Kiwi favourite, condensed milk! Thanks to Ripe Deli in Grey Lynn for the inspiration for this.  

Makes 20-24 pieces  

 

Ingredients 

Base  
1½ cups rolled oats  
¾ cups coconut  
¾ cups plain flour  
¼ cup sesame seeds  
1½ tsp baking powder  
Pinch baking soda  
150g butter  
¾ cups brown sugar  
2 tbsp. golden syrup  

Topping  
1 x 395g sweetened condensed milk  
½ cup brown sugar  
100g butter  
3 tbsp. golden syrup  
1/3 cup walnut pieces  

 

Method 
Preheat your oven to 180C. Line a swiss roll tin with baking paper.  
Mix the dry ingredients of the base in a large bowl. Melt the butter, sugar, and golden syrup, and add to the dry ingredients. Mix well to combine.  
With wet hands, press all but half a cup of the mix into the tray in an even layer. Bake for 15 minutes.  
Make the topping while the base cooks. Heat all the ingredients except the walnuts in a saucepan and stir while it bubbles for about 10 minutes.  
Pour over the cooked base, sprinkle over the walnuts and bake for 15-20 minutes, or until top is browned and caramelised around the edges.  
Cool completely before slicing. 

 

LISTEN ABOVE 

I love an Anzac biscuit so much and this slice combines all the flavours of them with another Kiwi favourite, condensed milk! Thanks to Ripe Deli in Grey Lynn for the inspiration for this. &nbsp;
Makes 20-24 pieces &nbsp;
&nbsp;
Ingredients&nbsp;
Base &nbsp;
<ul>
<li>1½ cups rolled oats &nbsp;</li>
<li>¾ cups coconut &nbsp;</li>
<li>¾ cups plain flour &nbsp;</li>
<li>¼ cup sesame seeds &nbsp;</li>
<li>1½ tsp baking powder &nbsp;</li>
<li>Pinch baking soda &nbsp;</li>
<li>150g butter &nbsp;</li>
<li>¾ cups brown sugar &nbsp;</li>
<li>2 tbsp. golden syrup &nbsp;</li>
</ul>
Topping &nbsp;
<ul>
<li>1 x 395g sweetened condensed milk &nbsp;</li>
<li>½ cup brown sugar &nbsp;</li>
<li>100g butter &nbsp;</li>
<li>3 tbsp. golden syrup &nbsp;</li>
<li>1/3 cup walnut pieces &nbsp;</li>
</ul>
&nbsp;
Method&nbsp;
<ol>
<li>Preheat your oven to 180C. Line a swiss roll tin with baking paper. &nbsp;</li>
<li>Mix the dry ingredients of the base in a large bowl. Melt the butter, sugar, and golden syrup, and add to the dry ingredients. Mix well to combine. &nbsp;</li>
<li>With wet hands, press all but half a cup of the mix into the tray in an even layer. Bake for 15 minutes. &nbsp;</li>
<li>Make the topping while the base cooks. Heat all the ingredients except the walnuts in a saucepan and stir while it bubbles for about 10 minutes. &nbsp;</li>
<li>Pour over the cooked base, sprinkle over the walnuts and bake for 15-20 minutes, or until top is browned and caramelised around the edges. &nbsp;</li>
<li>Cool completely before slicing.&nbsp;</li>
</ol>
&nbsp;
LISTEN ABOVE&nbsp;

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Saturday Morning with Jack Tame

Nici Wickes: Anzac Slice

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/fe7f3e25-616a-4b60-8a3d-b43601754334/transcript