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Condensed Milk ANZAC Biscuit Slab is a delightful twist on the classic ANZAC biscuit, transforming it into a Chewy Aussie Treat that’s perfect for sharing. Combining the richness of sweetened condensed milk with golden syrup and coconut, this slab offers a buttery, chewy texture ideal for snacking or gifting. Easy to make, it captures the nostalgic taste of ANZAC biscuits in a family-friendly, indulgent format.

Why You’ll Love Condensed Milk ANZAC Biscuit Slab

I’m obsessed with this Condensed Milk ANZAC Biscuit Slab recipe because it elevates the traditional ANZAC biscuit into a decadent Chewy Aussie Treat. The blend of oats, coconut, and brown sugar with the luscious sweetness of condensed milk and golden syrup creates a perfectly chewy, slightly crunchy slab. It’s versatile enough for an afternoon snack, a picnic treat, or a crowd-pleasing dessert, and the rich, caramel-like flavor never fails to impress. This recipe is simple yet indulgent, making it a go-to for any sweet craving.

Ingredients for Condensed Milk ANZAC Biscuit Slab

Here’s what you’ll need for Condensed Milk ANZAC Biscuit Slab (makes 12–16 servings):

1 ½ cups rolled oats
1 cup all-purpose flour
1 cup shredded unsweetened coconut
1 cup brown sugar (packed)
150 g (⅔ cup) unsalted butter
¼ cup golden syrup (or honey)
⅓ cup sweetened condensed milk
1 tsp baking soda
2 tbsp hot water

Equipment:

Large mixing bowl
Medium saucepan
9×13-inch baking pan
Parchment paper
Spatula

Ingredient Tips:

Oats: Rolled oats for texture; quick oats may make the slab denser.
Coconut: Unsweetened shredded for authentic flavor; sweetened as an alternative.
Golden Syrup: Honey or maple syrup as substitutes, though golden syrup gives the classic taste.
Condensed Milk: Canned, full-fat for richness; ensure it’s sweetened.
Butter: Unsalted to control sweetness; melt gently to avoid burning.

Directions for Condensed Milk ANZAC Biscuit Slab

Let’s create this irresistible Condensed Milk ANZAC Biscuit Slab!

Preheat and Prepare

I preheat the oven to 325°F (165°C) and grease a 9×13-inch baking pan, lining it with parchment paper for easy removal.

Mix Dry Ingredients

In a large bowl, I combine 1 ½ cups rolled oats, 1 cup flour, 1 cup shredded coconut, and 1 cup brown sugar, stirring until evenly mixed.

Prepare Wet Ingredients

In a medium saucepan over low heat, I melt 150 g (⅔ cup) unsalted butter with ¼ cup golden syrup and ⅓ cup sweetened condensed milk, stirring until smooth.
In a small bowl, I dissolve 1 tsp baking soda in 2 tbsp hot water, then stir it into the butter mixture (it will foam slightly).

Combine and Bake

I pour the wet mixture into the dry ingredients, mixing until fully combined.
I press the mixture evenly into the prepared baking pan, ensuring a compact layer.
I bake the Condensed Milk ANZAC Biscuit Slab for 20–25 minutes, until golden brown and firm to the touch.

Cool and Slice

I let the slab cool completely in the pan, then lift it out using the parchment paper and slice into 12–16 squares or bars.

Nutrition

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 50 minutes (including cooling)
Yield: 12–16 servings
Calories: ~200 kcal per serving (based on 16 servings)
Macros per Serving: 28g carbs, 2g protein, 9g fat, 1g fiber

Variations for Condensed Milk ANZAC Biscuit Slab

Try these twists on Condensed Milk ANZAC Biscuit Slab:

Nutty Crunch: Add ½ cup chopped almonds or macadamias for a textured Chewy Aussie Treat.
Chocolate Drizzle: Drizzle ½ cup melted dark or milk chocolate over the cooled slab for a decadent Chewy Aussie Treat.
Fruit Mix: Stir in ¼ cup dried cranberries or apricots for a sweet-tart contrast.
Vegan Swap: Use plant-based butter and coconut condensed milk with maple syrup instead of golden syrup.
Spiced Version: Add ½ tsp cinnamon or ginger for a warm, spiced note.

Serving Ideas:

Pair with Layla Cooks’ Swedish Meatball Pasta for a sweet-savory meal plan.
Serve with a cup of tea or coffee to complement the Chewy Aussie Treat flavors.
Pack for picnics or lunchboxes as a portable, shareable snack.

Storage

I store the Condensed Milk ANZAC Biscuit Slab in an airtight container at room temperature for up to 4–5 days or in the refrigerator for up to a week to maintain freshness. To enjoy a warm texture, I microwave individual pieces for 10–15 seconds. For freezing, I wrap cooled slices tightly in plastic wrap and place in a freezer-safe container for up to 3 months; I thaw at room temperature for a few hours before serving.

FAQs About Condensed Milk ANZAC Biscuit Slab

Here are some condensed versions of common questions about this recipe:

Can I use honey instead of golden syrup?
Yes, I often use honey as a substitute for golden syrup. It will provide a slightly different flavor but will still work well in the recipe.

Can I use sweetened condensed milk from a can?
Absolutely! I use regular sweetened condensed milk from a can, and it gives the perfect texture and sweetness to the slab.

How do I know when the slab is fully baked?
The slab is done when the top is golden brown and the edges are slightly crisp. I also check it by pressing gently in the center; if it feels firm, it’s ready.

Can I freeze these ANZAC slabs?
Yes! I wrap the cooled slabs tightly in plastic wrap and freeze them for up to 3 months. To enjoy, I just thaw them at room temperature for a few hours.

Can I make these without baking soda?
If you don’t have baking soda, you can skip it, though the slab might not have quite the same texture. Baking soda helps create a bit of lightness and chewiness, so it’s best not to skip it if possible.

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Conclusion

This Condensed Milk ANZAC Biscuit Slab is the perfect treat when I’m craving something sweet and nostalgic. With a simple set of ingredients, it comes together easily and bakes into a chewy, golden slab that’s full of flavor. Whether for an afternoon pick-me-up or a dessert to share, I love how this recipe delivers every time. It’s a classic with a modern twist that everyone will enjoy!.