There’s something deeply comforting about a chewy, golden Anzac biscuit—especially when it’s been turned into a thick, buttery slab that slices beautifully into soft, sweet bars. This Condensed Milk Anzac Biscuit Slab takes everything you love about the classic Australian favorite and adds an extra level of richness and chew, thanks to a generous pour of sweetened condensed milk.

Whether you’re baking for school lunchboxes, holiday gatherings, or just to have something nostalgic with your afternoon tea, this recipe is a winner. It’s simple, forgiving, and packed with that perfect combination of oats, coconut, and golden syrup. And the best part? You don’t even need a mixer—just a bowl, a saucepan, and a little bit of time.

Let’s dive in.

Why You’ll Love This Recipe

Key Benefits

This recipe isn’t just tasty—it’s wonderfully practical. Here’s why it’s going to become a staple in your kitchen:

• One-bowl friendly: No fancy equipment or long prep time.

• Extra chewy: The condensed milk brings a luxurious texture that makes each bite soft and satisfying.

• Long-lasting: Like traditional Anzac biscuits, this slab stores beautifully for days.

• Versatile: Easy to customize with add-ins like chocolate chips, chopped nuts, or dried fruit.

Suitable For

This slab is for just about everyone:

• Beginner bakers who want an easy success.

• Busy parents looking for lunchbox-friendly treats.

• Holiday hosts wanting to add something nostalgic to the dessert table.

• Biscuit lovers who enjoy chewy, buttery baked goods.

It’s also egg-free, making it a great option for those with egg allergies or when you’re running low on ingredients.

Ingredients for Condensed Milk Anzac Biscuit Slab

Core Ingredients

Here’s what you’ll need, and why each one matters:

• Rolled oats – These give the slab its signature texture. Don’t use quick oats—they’ll make it too soft.

• Desiccated coconut – Adds sweetness and a slight chew.

• All-purpose flour – Holds everything together.

• Brown sugar – For a deeper, caramel-like sweetness.

• Unsalted butter – Provides richness and binds the dry ingredients.

• Golden syrup – Essential for that authentic Anzac flavor. It’s thick, sticky, and adds a hint of toffee.

• Sweetened condensed milk – The star ingredient that makes the slab soft and chewy.

• Baking soda – Gives the slab a light lift and slightly aerated texture.

• Hot water – Activates the baking soda so the texture is just right.

Substitutions and Tips

Need to make a few swaps? No problem:

• No golden syrup? Try honey or maple syrup instead. Just note that golden syrup has a thicker consistency and unique flavor.

• Coconut-free version: Skip the coconut and replace it with extra oats or chopped nuts if preferred.

• Want it sweeter? Add a tablespoon of extra condensed milk—but be careful not to overdo it or the slab won’t set properly.

• Make it chocolatey: Stir in some dark chocolate chips or drizzle melted chocolate over the cooled slab.

Best Condensed Milk for Anzac Biscuit Slab

When it comes to condensed milk, quality makes a difference.

Use full-fat sweetened condensed milk—this ensures the slab holds its shape and keeps that irresistible chew. Avoid light versions or evaporated milk. They don’t have the same texture or sweetness and will affect the final result.

If you’re measuring from a tin, use a rubber spatula to scrape every bit—this sticky stuff likes to cling to the can.

Recommended brands include Nestlé or Eagle Brand, but any full-fat version will do the job nicely.

Kitchen Tools You’ll Need

Must-Have Tools

You don’t need much for this recipe—another reason it’s such a keeper.

• Large mixing bowl – To combine all your dry ingredients.

• Medium saucepan – For gently melting your butter, syrup, and condensed milk.

• 9×13-inch baking pan – This size gives you the perfect thickness.

• Spatula – For stirring and pressing the mixture into the pan.

• Measuring cups and spoons – Accuracy is key for the syrup and baking soda.

Nice-to-Have Tools

These aren’t essential, but they’ll make things a bit easier:

• Offset spatula – Helps spread and press the mixture evenly.

• Cooling rack – Allows the slab to cool faster and more evenly.

• Serrated knife – Slices cleanly through the slab once it’s cooled.

How to Make Condensed Milk Anzac Biscuit Slab

This part is where the magic happens. One of the best things about this recipe is how simple it is to throw together—and yet, the results are pure comfort food. Each step is straightforward, but a few small tips along the way will help you get the perfect golden, chewy finish.

Let’s break it down step-by-step so you feel completely confident from start to finish.

Step 1: Preheat the Oven

Set your oven to 160°C (320°F). This slightly lower temperature helps create that classic chewy Anzac texture without over-browning the edges too quickly.

Grease and line a 9×13-inch baking pan with parchment paper, making sure there’s some overhang on the sides. That way, once your slab is baked and cooled, you can easily lift it out of the pan for slicing.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine:

• 1 cup rolled oats

• 1 cup desiccated coconut

• 1 cup all-purpose flour

• ½ cup brown sugar (packed)

Give it all a good stir so the ingredients are evenly distributed. This dry base is where the hearty flavor and texture come from, so take a moment to break up any clumps of sugar or flour.

Tip: If you want a slightly crunchier top, you can mix in an extra spoonful of coconut here.

Step 3: Make the Wet Mixture

In a small saucepan over low heat, melt together:

• 125g (½ cup) unsalted butter

• ⅓ cup golden syrup (or honey/maple syrup)

• ⅓ cup sweetened condensed milk

Stir gently until everything is melted and smooth. The mixture should be glossy and slightly thick—this is the rich, sticky heart of the slab.

Tip: Keep the heat low. You don’t want to simmer or boil the mixture—just gently melt it until silky.

Step 4: Activate the Baking Soda

In a small cup, mix:

• ½ teaspoon baking soda

• 1 tablespoon hot water

Stir it quickly into the warm butter mixture. It will foam up slightly—this is a good thing. That little bit of aeration helps give the slab its slightly light, tender bite.

Step 5: Combine and Press into Pan

Pour the wet mixture over your dry ingredients and stir until everything is evenly coated. The mixture will be thick and sticky.

Transfer it to your prepared pan and press it down firmly. Really press—use a spatula or the back of a spoon to get it flat and even. This helps it bake uniformly and hold together once cooled.

Optional: Sprinkle a little extra coconut on top before baking for a toasted finish.

Step 6: Bake and Cool

Bake for 20–25 minutes, or until the slab is golden brown and slightly darker at the edges. It should still feel soft in the center—it will firm up as it cools.

Let the slab cool completely in the pan. This is important. If you try to slice too soon, it may crumble. Once cool, lift it out using the parchment overhang and cut into bars or squares.

Tips for Success

• Don’t skip the cooling time. It may be tempting, but cooling helps the slab firm up and slice cleanly.

• Use the right oats. Rolled oats work best for texture. Quick oats will make the slab softer but may lose that classic chew.

• Measure accurately. Especially for the syrup and condensed milk—too much or too little will change the final texture.

• Add-ins? Absolutely. Try chocolate chips, sunflower seeds, or dried cranberries for a twist on the original.

How to Store Condensed Milk Anzac Biscuit Slab

This slab stores like a dream, making it perfect for meal prep or holiday baking.

At Room Temperature

Once cooled and cut, store the bars in an airtight container at room temperature. They’ll stay fresh for up to one week—and they may even get chewier by day two.

In the Refrigerator

If your kitchen is warm, refrigerating is a good idea. Just make sure to wrap the bars or place them in a container to keep them from drying out.

Freezing Tips

These bars freeze beautifully.

• Wrap each bar in parchment or plastic wrap

• Store in a freezer-safe container

• Freeze for up to 2 months

• Thaw at room temperature for about 30 minutes before enjoying

Frequently Asked Questions (FAQs)

Can I use evaporated milk instead of sweetened condensed milk?

No, evaporated milk doesn’t contain sugar and isn’t thick enough to bind the ingredients like condensed milk does. Stick with sweetened condensed milk for the best texture and flavor.

Why do I need to mix baking soda with hot water?

The hot water activates the baking soda, creating a slight fizz that helps lighten the mixture. It’s an old-school technique that’s key to achieving that just-right chewy finish.

Can I make this recipe gluten-free?

Yes. Use a 1:1 gluten-free flour blend and make sure your oats are certified gluten-free. The texture may vary slightly, but it still works beautifully.

My slab came out dry. What went wrong?

It may have been baked a little too long or didn’t have quite enough condensed milk. Next time, check it a few minutes earlier and make sure to measure your ingredients carefully.

Related Recipes

If you loved this Condensed Milk Anzac Biscuit Slab, you might enjoy these other oat or sweet traybake recipes:

• Oatmeal Cake: Moist, homey, and topped with a coconut-broiled frosting.

• Sweetened Condensed Milk Snowballs: Buttery, bite-sized cookies rolled in sugar.

• Coconut Toffee Chocolate Chip Cookie Bars: A rich, chewy traybake with coconut and gooey chocolate.

• Peach Dump Cake: A no-fuss dessert with fruit and cake mix—perfect for potlucks.

• Oreo Stuffed Cinnamon Rolls: For a decadent dessert twist on a breakfast classic.

Conclusion

The Condensed Milk Anzac Biscuit Slab is everything you want in a homemade treat—chewy, sweet, nostalgic, and surprisingly simple to make. Whether you’re baking for a crowd or just stocking your pantry with something special, this slab has you covered.

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