Raspberry & Coconut Anzac Slice
April 25, 2020
"From our Saturday newspaper The Weekend West. Times are estimated."
- 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
Grease a 19cm x 30cm lamington pan and line base and sides with baking paper, extending paper 3cm above pan edges.
Place the flour in a large bowl and stir in the oats and sugar.
Melt butter and syrup in a small saucepan over a medium heat and once melted remove from heat.
Dissolve soda in water in a small heat-proof jug and immediately stir into butter mixture.
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.
Stir coconut into remaining oat mixture and crumble over top of raspberries.
Cook in a moderate oven (180C) for about 25 minutes, or until golden brown.
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.
Serve slice cut into squares
Tips & Variations
No special items needed.