Anzac Slice three ways

1 1/4 cups plain flour

1 1/4 cups rolled oats

1 cup firmly packed brown sugar

1 cup shredded coconut

150g butter, chopped

2 Tbsp golden syrup

1/2 tsp bicarbonate of soda

2 Tbsp boiling water

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The traditional:

1. Preheat oven to 180°C/160°C fan-forced. Grease and line a 3cm-deep, 19cm x 29cm (base) slice pan with baking paper, allowing a 2cm overhang at long ends.

2. Combine flour, oats, sugar and coconut in a large bowl. Make a well in the centre.

3. Place butter and syrup into a jug (idealy with a lid) in the microwave and heat until completely melted. Stir well until smooth and set aside. Combine bicarbonate of soda and boiling water in a small bowl or cup. Stir bicarbonate of soda mixture into melted butter and syrup. Add to flour mixture. Stir to combine. Try not to eat all the mix at this stage - Harry!!

4. Transfer what's left to the prepared pan. Using the back of a spoon, press mixture evenly into pan. Bake for 25 to 30 minutes or until golden. Cool in pan. Cut into squares to serve.

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The wholemeal:

1 cup plain flour

1/4 cup wholemeal flour

1/2 cup firmly packed brown sugar

1/2 cup shredded coconut

1/2 cup mixed seeds (I used linseed, pumpkin and sunflower with a large sprinkle of toasted sesame)

150g coconut oil

2 tbsp honey

1/2 tsp bicarbonate of soda

2 tbsp boiling water

Follow exactly the same method as above. This was delicious and felt more wholesome, although there were complaints about the bits in it!

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The sugar-free:

2 cups rolled oats

1 cup ground almonds

Half a cup of allulose

3/4 cup desiccated or thread coconut

1/2 cup butter (125 grams)

3 tbsp sugar free maple syrup

2 tbsp peanut butter

1/2 tsp bicarbonate of soda

Preheat fan oven to 170℃. Line a square or rectangle baking tin with baking paper. 

In a large mixing bowl, add 2 cups rolled oats, 1 cup almond meal, half a cup of allulose and ¾ cup desiccated coconut. Mix together.

Add 125g butter, 2 tablespoons natural peanut butter and 3 tablespoons sugar free maple syrup to a pot on the stove and heat on medium high heat until melted, stirring continuously - about 3 minutes. Once melted, stir through ½ teaspoon bicarb soda until dissolved.

Make a well in the centre of the dry ingredients and pour the wet mixture in. Mix together with a large spoon, until its well combined.

Spoon out the batter into baking tin that has been lined with baking paper. Press mixture into tin with fingers.

Bake for 23-25 minutes in a fan oven preheated to 170℃, until it’s golden brown.

Once cooked, remove from oven and let it cool in the tray for 15 minutes. Then, remove and set aside on a wire rack to cool, to room temperature (covered with a tea towel)

Cut slice into 12 even rectangles once its cooled completely.