Australia and New Zealand's much-loved Anzac Biscuits are in slice form here with a chocolate and macadamia filling.
The Recipe for Anzac Slice
This recipe uses a traditional Anzac Biscuit mixture, however I've cooked it up in slice form with a chocolate fudge and macadamia filling – inspired by my mum's Chocolate Oat Slice recipe.
I've chosen macadamias as the nuts as they are Aussie-grown and one of Australia's wonderful native foods.
And, of course, they taste like a dream with chocolate!
(If you love macadamias, check out my Macadamia Cookies recipe too!)
I know that the word 'Anzac' is protected and spoke to The Department of Veterans' Affairs to ensure this was an accepted use of the word Anzac before publishing this recipe.
Ingredients for Anzac Slice
To make the Anzac Biscuit base, you'll need:
- rolled oats
- plain flour
- brown sugar
- desiccated coconut
- butter, melted
- golden syrup
- bicarb soda
- boiling water.
For the filling, you'll need:
- chocolate (dark or milk or a combination of both)
- condensed milk
- butter
- macadamias, halved (you can buy them already halved)
- vanilla extract.
Ingredient quantities can be found in the recipe card at the end of this post.
How to make Anzac Slice
Start by:
- greasing a slice tin and lining with baking paper (leaving excess on the sides to lift out slice once set)
- pre-heating the oven to moderate (180 degrees celsius, fan-forced)
- measuring out ingredients.
Making the base
Combine the butter and golden syrup in a saucepan and stir gently over low heat until melted.
Mix the bicarb soda with boiling water and add to the melted mixture.
Wait for the mixture to froth and then combine with the dry ingredients.
Making the filling
Combine the chocolate (broken into pieces), condensed milk and butter in a saucepan.
Stir over low heat until chocolate has melted, and then add the vanilla extract and nuts. Stir to combine.
Putting it all together
Place about ⅔ of the Anzac Biscuit base mixture into the slice tin. Press into tin evenly using the back of a dessert spoon or fingertips.
Pour the filling over the slice base and spread out evenly.
Sprinkle teaspoonfuls of the remaining base mixture over the top of the filling.
Bake for 35 minutes or until the top has turned a golden brown colour.
Allow the slice to cool in the tin.
Remove from the tin using the overhanging baking paper and place into fridge for at least 2-3 hours (to allow the chocolate fudge to set) before cutting into squares using a sharp knife.
Recipe FAQs
Q. How long does this slice keep?
It should last up to a week in the fridge stored in an airtight container.
Q. Can you freeze this slice?
I don’t recommend freezing this slice.
Q. What type of oats do I use in this recipe?
Use traditional rolled oats.
Q. Do you have other recipes that call for oats?
Yes. Check out my Refrigerator Rolls, Anzac Biscuits, Chocolate Oat Slice and Bircher Muesli recipes.
Q. Where can I find all your slice recipes?
You can find the entire Cooking with Nana Ling slice collection here.
Anzac Slice with Choc Macadamia filling
Equipment
- 1 slice tin (18 x 28cm approx)
Ingredients
Base
- 1 cup rolled oats
- 1 cup plain flour
- 1 cup brown sugar
- ¾ cup desiccated coconut
- 125 grams butter, melted
- 2 tablespoons golden syrup
- ½ teaspoon bicarb soda
- 1 tablespoon boiling water
Filling
- 300 grams chocolate (dark or milk or a combination of both)
- 395 gram tin of condensed milk
- 30 grams butter
- 110 grams macadamias, halved
- 1 teaspoon vanilla extract
Instructions
- Grease a slice tin and line with baking paper, leaving excess on the sides to lift out slice once set.
- Pre-heat oven to moderate (180 degrees celsius, fan-forced).
- Combine butter and golden syrup in a saucepan. Stir gently over low heat until melted.
- Mix bicarb soda with boiling water and add to the melted mixture. Wait for the mixture to froth and then combine with the dry ingredients.
- Place about ⅔ of the mixture into the slice tin. Press into tin evenly using the back of a dessert spoon or fingertips.
- Make the filling by combining the chocolate, condensed milk and butter in a saucepan and stirring over low heat until chocolate has melted, and then adding the vanilla extract and macadamias and stirring to combine.
- Spread the filling evenly over the slice base.
- Sprinkle teaspoonfuls of the remaining base mixture over the top of the filling.
- Bake for 35 minutes or until the top has turned a golden brown colour.
- Allow the slice to cool in the tin.
- Remove from the tin using the overhanging baking paper and place into fridge for at least 2-3 hours before cutting into squares using a sharp knife.
Cat
This is the nicest slice I’ve ever tasted.
A little tip I cooked the chocolate, condensed milk & butter on low for about 10-15mins (don’t boil) it gave it a lovely caramel choc flavour
Libby Hakim
I'm so pleased to hear that Cat - it's a variation recipe that I came up with myself! Thanks for the tip, too! Happy cooking 🙂
Ca t
One of the nicest slices I’ve ever tasted. Stayed fresh for days, definitely a winner.
Libby Hakim
Lovely feedback - thanks so much, Cat. Happy cooking!
Tania
Soooooo yum! I've made 6 batches in the last 3 weeks. Everyone wants some! Love it!
Libby Hakim
Woohoo - that's awesome feedback. Thanks so much Tania for your rating and review. Enjoy!