CHOCOLATE & RAISIN ANZAC SLICE

MAKES 24 SQUARES PREP 15 MINS COOK 35 MINS PER SERVE 841kj

✦✦ 1 cup rolled oats ✦✦ 1 cup plain flour, sifted ✦✦ 1 cup caster sugar ✦✦ 1 cup desiccated coconut ✦✦ 125g butter, chopped ✦✦ 1 tbsp golden syrup ✦✦ 2 tbsp boiling water ✦✦ 1 tsp bicarbonate of soda ✦✦ ½ cup chopped walnuts ✦✦ 1⁄ cup chopped raisins 3 ✦✦ 200g dark chocolate, melted

1 Preheat oven to moderately slow, 160°C. Lightly grease an 18 x 28cm slice pan. Line base and sides with baking paper, extending 2cm above pan edges.

2 In a medium bowl, combine oats, flour, sugar and coconut.

3 In a small pan, combine butter and golden syrup. Stir over low heat 2-3 mins until melted.

4 In a small jug, combine water and bicarb. Stir into butter mixture. Pour into dry ingredients. Mix in walnuts and raisins.

5 Using a fork, press mixture very firmly into prepared pan. Bake 25-30 mins until golden. Cool in pan.

6 Spread chocolate over the cooled mixture and chill until firm. Using a hot knife, cut slab into 24 squares. Store in an airtight container.