Raspberry & Coconut Anzac Slice

Prep Time
Cook Time
Ready In

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

Original is 18 servings


  • Serving Size: 1 (126 g)
  • Calories 435.2
  • Total Fat - 29.3 g
  • Saturated Fat - 23.1 g
  • Cholesterol - 17.9 mg
  • Sodium - 87.9 mg
  • Total Carbohydrate - 41 g
  • Dietary Fiber - 9.2 g
  • Sugars - 13.1 g
  • Protein - 7.1 g
  • Calcium - 34.1 mg
  • Iron - 3 mg
  • Vitamin C - 3.7 mg
  • Thiamin - 0.2 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


No special items needed.

0 Reviews

You'll Also Love