This Thermomix Anzac Slice is such a simple take on the classic Anzac Biscuit. Pressing it all into a slice tin and baking as one makes it even quicker to get into the oven than forming into biscuits!
Despite the lack of the traditional golden syrup, the flavours of this Anzac Slice are just like the bickies I remember mum making us as kids. They were a cheap and cheerful recipe and she made them often.
Opening my lunchbox at school and seeing one of mum’s Anzacs waiting for me always gave me a smile.
I think everyone that grew up in Australia will have fond memories of Anzac bickies from their childhood. They’re just one of those Aussie classics.
The Significance of Anzac Biscuits
Anzac Biscuits first came about during World War 1. Wives and mothers of Australian and New Zealand troops made them to send to our soldiers.
The traditional ingredients of flour, oats, butter, sugar, golden syrup, bicarb soda and boiling water were shelf stable and survived the long trips on the naval vessels to the troops.
Fun Fact: Traditionally Anzac bickies didn’t contain coconut, yet these days most versions of this Aussie classic do (including this one!)
These days, making Anzacs on or around ANZAC Day, 25 April, is still a tradition in many Australian homes. It is a symbol of respect, commemoration and tradition to those that fought for our lucky country. I love that we do this, passing the tradition on to our children.
Like biscuits but quicker!
I love this Thermomix Anzac Slice, as it tastes like childhood memories for me, but is even better as it’s quicker to get into the oven! Don’t worry, though, I’ve also updated the recipe to include instructions on how to use it to make biscuits!
If you’re looking for more recipes for sweet slices, check these out:
Anzac Slice (with biscuit variation)
- 130 g coconut oil or butter
- 50 g rice malt syrup
- 1 tbs boiling water
- 1 tsp bi-carbonate of soda
- 100 g coconut sugar or brown sugar
- 70 g rolled oats
- 60 g desiccated coconut
- 40 g chia seeds
- 200 g spelt flour or plain flour (wholemeal is fine if preferred)
- Preheat oven to 160°C. Line the base and sides of a slice tin with baking paper, allowing the long edges to overhang a little.
- Place coconut oil and rice malt syrup in mixer bowl. Heat 2 minutes/90/speed 2/MC off.
- Meanwhile, place bi-carb soda and boiling water into the MC (the measuring cup from the middle of the bowl's lid). Mix with a teaspoon to dissolve bi-carb and add this to the bowl when the heating time in Step 1 is complete.
- Add sugar, oats, coconut, chia and flour. Combine 20 seconds/reverse/speed 3/MC on.
- Transfer mixture to the lined tin. Use your hands to press mixture so it is compact and even. Bake 20 minutes, until slice is golden brown.
- Leave in the tin to cool completely, before lifting out and cutting in to portions.
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.
This recipe was inspired by this great Anzac bickie recipe.