Anzac biscuits is a favourite for Aussie families, and this Caramel Anzac Slice is that and more.
It has all the familiar flavours of the Anzac biscuit, made more decadent with the addition of caramel to bring to whole thing together.
The traditional Anzac biscuits were not filled with caramel as our recipe.
They were rather simple, hardy biscuits sent by loved ones to soldiers serving far from home.
These biscuits were made using basic ingredients like oats, flour, sugar, desiccated coconut, golden syrup or treacle, and butter.
They were designed to be long-lasting and withstand the journey overseas.
Over time, Anzac biscuits had several variations. Caramel Anzac biscuits reflect a modern twist on a classic recipe.
The addition of caramel provides a sweet contrast to the traditional crunchy texture, appealing to taste of the new generation while still honouring the heritage of the original Anzac biscuit.
The caramel layer adds a delightful twist to the classic Anzac biscuit, offering a sweet surprise beneath the familiar crunch.
It’s a reminder that even the most beloved traditions can evolve, blending old-fashioned charm with a touch of decadence.
Enjoying a caramel Anzac biscuit is like embracing a piece of history, a bite-sized link to the past that brings smiles and sparks conversations.
They are more than just treats.
They are edible stories, connecting us to shared memories and the enduring joy of homemade goodness.
Method
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Preheat oven to 180 degrees. Put the flour, sugar and butter in a bowl and stir until the mixture looks like coarse breadcrumbs.
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Spoon this mixture into a baking tin of at least 20cm x 30cm that has been lined with baking paper. Press this down on the base and sides with the back of a spoon.
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Bake for 20 minutes in your preheated oven, then cool for at least 10 minutes.
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In a bowl, place the rest of the ingredients, including the shredded coconut, oats, golden syrup and butter (melted). Mix well.
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Ensure your caramel filling is very soft, then spread this over the cooled base. Top with oat topping, and bake for another 15-20 minutes, or until done to your preference.
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Cool completely before cutting to serve.
