Baking Dessert

Brown butter Anzac slice

Name: Anzac slice recipe
Yield: 15
Ingredients: 150g self-raising flour; 135g rolled oats; 125g brown sugar; 45g desiccated coconut; 130g cold brown butter (see recipe notes), chopped; 45g treacle; 45g honey; 150g plain flour; 120g rolled oats; 100g cold unsalted butter, chopped; 60g brown sugar; 2 tsp runny honey; ¼ tsp bicarb soda

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by Carina La Delfa

CHEF

Apr 23, 2024

“I love soft, gooey Anzac biscuits, and this slice is everything I love about them – it’s basically one big biscuit.” – Carina La Delfa. You’ll need a 20cm x 30cm slice pan for this recipe.

1 cup (150g) self-raising flour
1½ cups (135g) rolled oats
½ cup (125g) firmly packed brown sugar
½ cup (45g) desiccated coconut
130g cold brown butter (see recipe notes), chopped
2 tbs (45g) treacle syrup (substitute golden syrup or honey)
2 tbs (45g) honey

Crumble

1 cup (150g) plain flour
1⅓ cups (120g) rolled oats
100g cold unsalted butter, chopped
60g brown sugar
2 tsp runny honey
¼ tsp bicarb soda

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease and line base and sides of a 20cm x 30cm slice pan with baking paper, extending paper 2cm over long sides.
2.

Mix the self-raising flour, oats, brown sugar and coconut in a large bowl. Place the brown butter, treacle and honey in a small saucepan over low heat. Stir until butter melts and mixture is smooth. Pour into flour mixture and stir until combined. Spoon into the prepared pan and press down with hands to flatten. Reserve large bowl.
3.

To make the crumble, place all ingredients in same large bowl (no need to clean) and rub in butter between fingers until mixture resembles wet sand. Sprinkle over base, pressing crumbs down lightly to secure. Bake for 45 minutes until golden.
4.

Cool in pan on a wire rack. Cut into rectangles to serve.

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Recipe Notes

How to make brown butter: Cook chopped cold unsalted butter in a stainless-steel frypan or saucepan (it’s harder to see the colour of the butter in a dark pan) over medium heat while whisking constantly until there is a nutty aroma, the butter turns light brown and large bubbles become smaller and begin to subside. Transfer to a heatproof bowl to cool (the butter will burn if you leave it in the pan). If the recipe requires cold brown butter, place butter in the fridge to chill until set. To store for a longer period, cover with plastic wrap.