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.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
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!.

Condensed Milk ANZAC Biscuit Slab
Ingredients
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1 cup desiccated coconut
- 1 cup brown sugar
- 150 g 2/3 cup unsalted butter
- 1/4 cup golden syrup or honey
- 1/3 cup sweetened condensed milk
- 1 tsp baking soda
- 2 tbsp hot water
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and line a 9×13-inch baking pan with parchment paper.
- In a large bowl, combine the rolled oats, flour, desiccated coconut, and brown sugar.
- In a saucepan over low heat, melt the butter, golden syrup, and condensed milk together. Stir until the mixture is smooth and well combined.
- In a small bowl, dissolve the baking soda in hot water, then stir it into the melted butter mixture (it will foam slightly).
- Pour the wet mixture into the dry ingredients and stir until everything is well mixed.
- Press the mixture evenly into the prepared baking pan.
- Bake for 20–25 minutes, or until the top is golden brown.
- Allow the slab to cool completely in the pan before slicing it into squares or bars.
Notes
- This recipe makes approximately 12-16 servings, depending on how large you slice the bars.
- Leftovers can be stored in an airtight container at room temperature for 4-5 days or refrigerated for up to a week.
- The slab can be frozen for up to 3 months if wrapped tightly in plastic wrap.
- For a vegan version, swap the butter for plant-based butter and use maple syrup instead of golden syrup.
- Chocolate drizzle is a great addition for an indulgent twist.
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