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

1. Preheat oven to 170C and line a slice pan with baking paper.
2. Combine the oats, flour, brown sugar and coconut in a bowl – then stir through the cherries and seeds.
3. Meanwhile, melt the butter and golden syrup in a small saucepan over a low heat. Remove.
4. Add the boiling water to the bicarb soda, and stir. Then add to the golden syrup mixture (careful – it will bubble up).
5. Pour the wet ingredients into the dry ingredients, and stir until combined.
6. 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.
7. 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