The Canon

Anzac Slice

Anzac Sliceen

Also: Anzac bar, Anzac traybake

A tray-baked slice version of the Anzac biscuit, made from oats, coconut and golden syrup pressed into a chewy bar.

Identity criteria

  1. 1Built on rolled oats and desiccated coconut
  2. 2Bound and sweetened with golden syrup
  3. 3Made without eggs (the historic Anzac formula)
  4. 4Baked flat in a tray and cut into slices/bars rather than rounds
  5. 5Chewy-to-crisp, golden, and keeps well

Components

Base

Rolled oatsessentialThe defining grain of the Anzac mixture

Desiccated coconutessentialCharacteristic texture and flavor

Plain flouressentialProvides structure to the slice

Fat

ButteressentialMelted with golden syrup to bind

Binder

Golden syrupessentialThe traditional sweet binder, not honey

Bicarbonate of sodaoptionalReacts with syrup for a lighter texture

Technique

Melt-and-mix
Butter and golden syrup are melted together, the hallmark Anzac method
Pressing into a tray
Distinguishes the slice from the individually shaped biscuit

Form & serving

Served
Cut into squares or fingers from a baked slab
Temperature
room temperature
Portion
snack / lunchbox bar
Pairs with
tea · coffee · milk

Character

Flavour

sweetbutterycarameltoastycoconut

Texture

chewy and dense with a crisp edge

Eaten

A lunchbox and tea-time staple in Australia and New Zealand, especially associated with Anzac Day commemorations.

When

all-year · Anzac Day (25 April)

Variations & related

Regional variations

  • Chocolate-topped · Australia/NZ

    Finished with a chocolate or caramel layer

  • Anzac biscuit · Australia/NZ

    The original individually shaped form of the same mixture

Related dishes

  • ancestor Anzac biscuit

    The slice is the traybake form of the historic biscuit

  • pairs-with Tea

    Classic accompaniment

Substitutions

  • Golden syrup → Honey or treacleinadmissible

    Changes the defining flavor; honey makes it no longer a true Anzac

  • Rolled oats → Quick/instant oatsadmissible

    Acceptable but loses some chew

Common mistakes

  • Substituting honey for golden syrup and losing the signature flavor
  • Over-baking until hard and dry rather than chewy
  • Adding eggs, breaking from the traditional egg-free formula
  • Not pressing firmly so the slice crumbles when cut

Provenance

An Australian/New Zealand baked good descended from the WWI-era Anzac biscuit, made egg-free so it traveled well to soldiers.

References

  1. 1.Australian and New Zealand baking tradition

Confidence: high