discovering a simpiler life

discovering a simpiler life

Wednesday, 13 November 2013

Anzac slice

I'm afraid I wasn't very well organised on Monday to deliver this post on Remembrance day, forgive me?  Better late than never I say!  Although I hate being late and unorganised so I won't make a habit of it.  I know its not Anzac day but its a remembrance of people who lost their lives in the war, and I love making this slice and its the thought that counts.

I love simple but rewarding, tasty dishes and this slice takes the cake. (Pardon the pun).  Less mucking round than making the bikkies, its one of those slices that you probably have all the ingredients in your pantry and can put together with ease.  It is also very unforgiving as you can substitute things easily.  Don't like almonds, use macadamias or walnuts.  I think it would make a perfect base for a cheesecake, just making it thinner, and I think it would work a treat. I've also added some healthy options, so it isn't as much of a guilty pleasure.  Take them or leave them, I'll let you decide.


Anzac slice
1 1/4 cups of plain flour, sifted, I used orgainic (do I get a medal?)
1 cup rolled oats (not instant), I used 1/4 cup oats and 3/4 cup of triticale flakes* 
1 cup raw sugar, I used brown sugar but you could also use 3/4 cup of dark or light agave syrup as a substitute (you use around 20% less agave to the sugar amount)
1 cup shredded coconut, I used 1/2 shredded and 1/2 desiccated as that's what I had
1/2 cup chopped raw almonds, lightly toasted, I omitted the nuts (much to my nut obsessions disgrace) as this slice is destined to school and they have a nut free zone 
125 g butter, chopped, I used organic
2 tbsp golden syrup, I substituted half the golden syrup for dark agave syrup
1 tsp bicarb soda
1 tbsp boiling water, out of the kettle

1. Preheat your oven to 160c conventional, or 140c fan forced.  Grease and line a slice tin, proper size is 28cm x 18cm x 3cm but I'm being a rebel and just using what I have which probably isn't far off the mark.
Here's how to line a slice tin with ease.  Spray tin with cooking spray or grease lightly with butter or oil.  Cut a length of baking paper that is just larger than the tin, around 2-3cm over the sides.  With scissors, cut into each corner around 5-6cms, place into tin.  The cooking spray makes the paper stick and the cuts help form the corners.



2. Combine flour, oats, sugar, coconut and nuts in a large bowl.  Make sure there are no lumps of brown sugar if you are using that.  Put the butter and golden syrup in a saucepan and heat gently until melted.  I use a Pyrex glass jug to do this in the microwave at high power for 1 minute. Give it a good stir to make sure they are well combined.

3.  Combine the bicarb with the boiling water in a bowl and mix, it will fizz up.  Add this to the butter mixture and stir to combine.  Pour onto the flour mixture and mix together well.  You need to make sure all the flour mixture is well coated in the butter, no dry bits.

4.  Press mixture into prepared tin, using the back of a spoon will do the trick.  You want it evenly spread.  Bake for 25 minutes or until golden.  Cool in pan.  Put the whole tray onto a wire rack which will speed up the cooling process as the bottom of the tray can have air circulated under it. Cut into pieces.



*Triticale flakes are rolled wholegrain flakes. It is a cross between wheat and rye and it contains less gluten than normal wheat. It is loaded with lots of protein, fiber, magnesium and folate, so a super food. I love it sprinkled on  yoghurt & fresh fruit for breakfast instead of processed cereal, along with a tablespoon of chia seeds and a nut or two, its a healthy way to start the day or a dessert with a twist.  This bag of 500g was around $3 so its not expensive which is a bonus!


So a healthy spin on a classic!  I hope you enjoy it.  

If you are really looking for something to do with your hands, or are blessed with a craft gene, why not have a look at the link here to the 5,000 poppies project.  Its a tribute to the Anzacs that is taking place in 2015 to commemorate the centennial year.  If you follow the links, you can get the pattern to knit a poppie or 3, or you can crochet, sew or felt them in any shade of red that tickles your fancy.  Have a read to find out the rest! I've started mine, I'm aiming for at least 3, two for the grandfathers of mine that served in each of the wars and one for my hubbies Uncle, buried in Belgium at Tyne Cot cemetery.  Lest we forget.

Ciao, Jan


2 comments :

  1. I love your take on the classic Anzac biscuit! Oats make it so delicious and the triticale flakes are new to me! :)

    ReplyDelete
  2. I just love the triticale flakes, they have a nuttier flavour. I've been requested this slice be made again today, my little one just loves it. Thanks for dropping by Lorraine!

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