Anzac Caramel Slice

April 23, 2019






1 cup self raising flour, sifted

1/2 cup desiccated coconut

1/2 cup brown sugar

220g unsalted butter, melted

1 cup shredded coconut

1 cup rolled oats

1/3 cup golden syrup

1 x 380g can caramel filling






Preheat oven to 180ºC. Place the flour, desiccated coconut, sugar and 140g butter in a bowl and stir until the mixture resembles coarse breadcrumbs. Using the back of a spoon, press the mixture into the base of a 20cm x 30cm tin lined with non-stick baking paper and bake for 20–25 minutes or until golden. Allow to cool for 10 minutes.


Place the shredded coconut, oats, golden syrup, and remaining butter in a bowl and mix to combine. Spread the caramel over the cooled base and spoon over the oat topping. Bake for a further 20–25 minutes or until golden. Allow to cool completely before cutting into squares to serve.


Makes 20.



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