Raspberry & Coconut Anzac Slice
Recipe: #34777
April 25, 2020
Categories: Desserts, Cookies, Slice and Bake, Snacks, Oats, Raspberry, Australian, Game/Sports Day, Picnic Potluck, Oven Bake, No Eggs, Vegetarian, Flour, more
"From our Saturday newspaper The Weekend West. Times are estimated."
Original is 18 servings
Ingredients
Nutritional
- 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
Tips
No special items needed.
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