We kept things low-key this ANZAC day, opting for silent and personal reflections on the significance of the day – rather than heading out with the crowds for the Dawn Service or a game of two-up.
There was, however, an opportunity to pay tribute to an ol’ classic of the day – the ANZAC biscuit.
Although, on this occasion, I made a slice instead of individual biscuits. It had all the usual ANZAC biscuit characteristics – with oats, coconut and golden syrup making their star appearances. But it had a few new flavours also – with wild cherries and various seeds being thrown into the mix.
The result being a rather lovely little slice that we have been nibbling on most of the day. A handy addition to the kids’ lunchboxes this week too, I suspect.
Cherry & Seed ANZAC slice
- 1 cup rolled oats
- 1 cup plain flour
- 2/3 cup brown sugar
- 2/3 cup dessicated coconut
- 1/2 cup seed mix
- 125g butter
- 2 tbs golden syrup
- 2 tbs boiling water
- 1/2 tsp bicarb soda
- Preheat oven to 170C and line a slice pan with baking paper.
- Combine the oats, flour, brown sugar and coconut in a bowl – then stir through the cherries and seeds.
- Meanwhile, melt the butter and golden syrup in a small saucepan over a low heat. Remove.
- Add the boiling water to the bicarb soda, and stir. Then add to the golden syrup mixture (careful – it will bubble up).
- Pour the wet ingredients into the dry ingredients, and stir until combined.
- Spoon into the prepared slice tray, and bake for 20-25 minutes or until golden brown. Allow to cool in the pan for 10 minutes, then move to a wire rack to cool completely.
- Slice and serve.
What about you? How did you commemorate ANZAC day?
Other ANZAC baking ideas you might like to try:
- ANZAC loaf with coconut icing
- ANZAC slice with dark chocolate
- ANZAC cheesecake with macadamia praline