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Anzac Caramel Slice
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Anzac Caramel Slice

Here’s a decadent twist on the classic Anzac biscuit. Made with all the ingredients you love including butter, rolled oats and coconut, but with the addition of gooey caramel and slivered almonds. Perfect for Anzac Day or any other special treat time!

Makes 16 pieces
Prep Time 15 minutes
Cook Time 30-35 minutes
Ingredients
Shortcake Base:
1 cup flour
1 tsp baking powder
½ cup sugar
100 g butter, melted
Topping:
¼ cup sugar
½ cup rolled oats
½ cup threaded dessicated coconut (or use regular)
¼ cup slivered almonds
50 g butter, melted
380 g can Highlander Caramel Dessert Filling

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
Method
Step 1
1. Preheat oven to 180°C. Combine all the base ingredients. Press into a baking paper lined square cake tin (20.5 x 20.5 x 4.5cm). Bake for 15-20 minutes. Allow to cool for 10 minutes.
Step 2
2. To make the topping put the sugar, rolled oats, coconut and slivered almonds into a mixing bowl. Stir in the melted butter. Set aside.
Step 3
3. Beat the caramel dessert filling until smooth. Spread over the shortcake base. Sprinkle over the topping. Return slice to the oven and cook a further 25 minutes, until the top is golden. Cool in the tin. Slice into pieces to serve.
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Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup flour
1 tsp baking powder
½ cup sugar
100 g butter, melted
¼ cup sugar
½ cup rolled oats
½ cup threaded dessicated coconut (or use regular)
¼ cup slivered almonds
50 g butter, melted
380 g can Highlander Caramel Dessert Filling
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Anzac Caramel Slice
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