Condensed Milk ANZAC Biscuit Slab
This Condensed Milk ANZAC Biscuit Slab is a delightful twist on the classic ANZAC biscuit. Combining the richness of sweetened condensed milk with the golden syrup and coconut flavors, this slab brings a chewy, buttery texture that’s perfect for snacking or sharing.
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.