Description
This Condensed Milk Anzac Biscuit Slab is a chewy, one-pan twist on the classic Australian cookie. It’s perfect for sharing, lunchboxes, or cozy weekend baking.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup desiccated coconut
- 1 cup all-purpose flour
- ½ cup brown sugar, packed
- 125 g (½ cup) unsalted butter
- ⅓ cup golden syrup (or honey/maple syrup)
- ⅓ cup sweetened condensed milk
- ½ tsp baking soda
- 1 tbsp hot water
Instructions
- Preheat oven to 160°C (320°F). Line a 9×13-inch pan with parchment paper.
- In a large bowl, mix oats, coconut, flour, and sugar.
- Melt butter, syrup, and condensed milk in a saucepan over low heat, stirring until smooth.
- Mix baking soda with hot water, then add to the saucepan. Stir well.
- Pour wet mixture into dry ingredients and stir until fully combined.
- Press the mixture firmly into the prepared pan.
- Bake for 20–25 minutes until golden. Cool completely before slicing into bars.
Notes
- For extra chewiness, add 1–2 tablespoons more condensed milk.
- Don’t overbake—edges should be golden, center slightly soft.
- Optional toppings: melted chocolate drizzle, extra coconut.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 14g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Condensed milk Anzac slice, chewy oat bar, traybake with coconut, golden syrup slab