Milk Chocolate Chip ANZAC Slice
Search results for Milk Chocolate Chip ANZAC Slice
Ingredients
What you need
1 cup flour
1 cup rolled oats
1 cup brown sugar
½ cup desiccated coconut
125g butter, chopped
¼ cup golden syrup
¼ teaspoon bicarbonate soda
200g CADBURY Baking Milk Chocolate Chips
1 cup flour
1 cup rolled oats
1 cup brown sugar
½ cup desiccated coconut
125g butter, chopped
¼ cup golden syrup
¼ teaspoon bicarbonate soda
200g CADBURY Baking Milk Chocolate Chips
Milk Chocolate Chip ANZAC Slice
Search results for Milk Chocolate Chip ANZAC SliceIngredients
What you need
1 cup flour
1 cup rolled oats
1 cup brown sugar
½ cup desiccated coconut
125g butter, chopped
¼ cup golden syrup
¼ teaspoon bicarbonate soda
200g CADBURY Baking Milk Chocolate Chips
1 cup flour
1 cup rolled oats
1 cup brown sugar
½ cup desiccated coconut
125g butter, chopped
¼ cup golden syrup
¼ teaspoon bicarbonate soda
200g CADBURY Baking Milk Chocolate Chips
This ANZAC slice is a twist on an Australian favourite, with delicious milk chocolate chips. Great for school lunches and picnics!
Method
1. COMBINE the flour, oats, sugar and coconut in a bowl.
2. COMBINE the butter and golden syrup in a saucepan and gently heat, stirring occasionally, until melted and smooth. Stir in the bicarbonate soda, add to the flour mixture and stir to combine. Cool for 10 minutes then stir through the chocolate. Press into the base of a greased and paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan).
3. BAKE in a moderately slow oven 160°C for 25-30 minutes or until golden. Cool on a wire rack. Store in an airtight container until required. Cut into pieces then serve.
2. COMBINE the butter and golden syrup in a saucepan and gently heat, stirring occasionally, until melted and smooth. Stir in the bicarbonate soda, add to the flour mixture and stir to combine. Cool for 10 minutes then stir through the chocolate. Press into the base of a greased and paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan).
3. BAKE in a moderately slow oven 160°C for 25-30 minutes or until golden. Cool on a wire rack. Store in an airtight container until required. Cut into pieces then serve.
