A delicious slice that is easy and quick to make. It has the flavours of ANZAC biscuits: oats, coconut and golden syrup. Slightly crunchy and chewy with the addition of a caramel filling.
1 cup (150g) self-raising flour
1/2 cup (40g) desiccated coconut
1/2 cup (90g) brown sugar
100g unsalted butter, melted
1 jar (340 to 380g) caramel spread
1 cup (75g) shredded coconut
1 cup (90g) rolled oats
3 tablespoons (115g) golden syrup
80g unsalted butter, melted
Preheat the oven to 180ºC. Line a slice tin (18cm x 28cm) with baking paper.
To make the base, place the flour, coconut, sugar and melted butter in a bowl and mix to combine. Press the mixture into the base of the prepared tin. Bake for 20 to 25 minutes or until golden.
To make the topping, place the shredded coconut, oats, golden syrup and melted butter in a bowl and mix to combine.
Spread the caramel spread over the base and spoon over the topping mixture on top. Bake for a further 20 to 25 minutes or until golden. Allow to cool completely before cutting into fingers.