Recipe of the Week Every Saturday we share a recipe worth trying. Anzac Biscuit SliceServes Makes 16 pieces · 35 minutes A twist on the beloved Anzac biscuit, this slice version is perfect for morning tea or sharing at community gatherings. The chewy texture and golden syrup flavour remain wonderfully traditional. 1 cup rolled oats, 1 cup plain flour, 1 cup desiccated coconut, ¾ cup brown sugar, 150g butter, 2 tbsp golden syrup, 1 tsp bicarbonate of soda, 2 tbsp boiling water Method 1. Preheat oven to 160°C and line a 20cm x 30cm slice tin with baking paper. 2. Combine oats, flour, coconut, and sugar in a large bowl. Melt butter and golden syrup together in a small saucepan over low heat. 3. Dissolve bicarb soda in boiling water, then add to the melted butter mixture—it will foam up nicely. Pour this over the dry ingredients and mix well. 4. Press mixture firmly and evenly into the prepared tin using the back of a spoon or your hands. 5. Bake for 20-25 minutes until golden brown. The edges should be slightly darker than the centre. 6. Cool completely in the tin before cutting into squares. Store in an airtight container for up to a week—if they last that long! 📊 Today's Poll Anzac biscuits — chewy or crunchy? ChewyCrunchy | 