With Anzac Day this weekend, it will be spent a little differently. In order to still remember how important, the day is, we thought to share an inspired recipe to bake over the weekend to enjoy.
2 cups rolled oats
6 tbsp of Golden Syrup
1 tsp Baking Soda
2 cups of Brown Sugar
½ cup chocolate chips
2 cups of plain flour
1 tsp Canola Oil
1 cup desiccated coconut
310 g butter
400 g sweetened condensed milk
2 tbsp water
Preheat oven to 170C
Prepare a tin with cooking spray or melted butter over the surfaces
Combine Flour, brown sugar, rolled oats and the coconut in a bowl ensuring all the ingredients are combined well and no lumps remain
Heat the butter on a low temperature in a medium saucepan until completely melted. Add the Golden syrup and water to the butter and whisk until blended through and removed from the heat.
Add the baking soda to the butter mixture and whisk until dissolved
Pour the melted butter mixture in the middle of the dry ingredients by making a well and mix well to combine with a spoon.
Place 2 / 3rds pf the mixture into the tin and press firmly down.
** Now we will prepare the caramel filling **
Combine condensed milk, butter and golden syrup into a pot and stir over a low to medium heat for 7 minutes. The mixture should thicken and change in colour to a darker shade.
Pour the filling over the slice base and spread evenly
Sprinkle the remaining slice crumbs over the caramel filling and bake the slice for 25 minutes
Once golden brown, allow the tin to cool for 15-20 minutes
Melt chocolate chips and oil in the microwave for 30 seconds
Drizzle the melted chocolate over the slice
Slice and serve