Raspberry & Coconut Anzac Slice

10m
Prep Time
30m
Cook Time
40m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original is 18 servings

Nutritional

  • Serving Size: 1 (65.8 g)
  • Calories 159.7
  • Total Fat - 7.6 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 17.9 mg
  • Sodium - 134.1 mg
  • Total Carbohydrate - 22.3 g
  • Dietary Fiber - 1.9 g
  • Sugars - 10.8 g
  • Protein - 2.2 g
  • Calcium - 18.6 mg
  • Iron - 0.7 mg
  • Vitamin C - 4.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Grease a 19cm x 30cm lamington pan and line base and sides with baking paper, extending paper 3cm above pan edges.

Step 2

Place the flour in a large bowl and stir in the oats and sugar.

Step 3

Melt butter and syrup in a small saucepan over a medium heat and once melted remove from heat.

Step 4

Dissolve soda in water in a small heat-proof jug and immediately stir into butter mixture.

Step 5

Pour butter mixture over oat mixture and mix well and then press two-thirds over base of prepared pan and smooth top and spread with jam and sprinkle with the frozen raspberries.

Step 6

Stir coconut into remaining oat mixture and crumble over top of raspberries.

Step 7

Cook in a moderate oven (180C) for about 25 minutes, or until golden brown.

Step 8

Remove and transfer slice in pan to a wire rack and let stand for 1 hour before lifingt slice out of pan and return to wire rack to cool completely.

Step 9

Serve slice cut into squares.

Tips


No special items needed.

1 Reviews

Tisme

Made as written and this is so easy to make. We really enjoyed this slice, and loved that the raspberries added a light tartness that complemented the sweetness of the Anzac and jam base. I will be making this again.

5.0

review by:
(26 Apr 2025)

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