ANZAC SLICE

Makes 20 Prep and baking time: 5O minutes • ½ cup (110g) firmly packed

brown sugar • 1 cup (150g) plain flour • ½ tsp bicarbonate of soda • pinch of salt • 11/3 cups (120g) rolled oats • 125g butter, chopped • ¾ cup (270g) golden syrup • 1½ cups (115g) shredded

coconut [or coconut flakes]

1. Preheat the oven to 180°C (160°C fan-forced). Grease a 20cm square cake pan. Line the base and two opposite sides with baking paper, extending the paper 3cm over the sides.

2. Combine the sugar, flour, bicarb, salt and oats in a large bowl. Rub in the butter using your fingertips to form a crumbly mixture.

3. Press three-quarters of the mixture into the base of the pan; reserve the remaining mixture.

4. Heat the golden syrup in a small saucepan over low heat until hot.

5. Add the coconut and syrup to the reserved mixture in the bowl; stir to combine. Spoon the coconut mixture over the base and gently flatten it using your fingertips.

6. Bake the slice for about 30 minutes or until browned. Cool in the pan.

7. Lift the slice onto a board and cut into pieces.