Anzac bars are a long standing Aussie favorite that have been enjoyed by one and all for quite some time now. While the name; Anzac Bars does reveal part of this cookie bars heritage it is not the whole story.

The Anzac Bars name comes from the packing labels used when shipping these treats to frontline troops at Gallipoli during the First World War the acronym ANZAC (Australia and New Zealand Army Crops) was stamped on the shipping boxes to identify the consignment’s destination.

Image via Wikipedia

Ingredients

• 125 Grams (about 4½ Ounces) of Butter
• 1 Cup of Plain Flour
• 1 Cup of Rolled Oats
• 1 Cup of Desiccated Coconut
• ½ Cup of Packed Brown Sugar
• 1/3 Cup of Golden Syrup
• ½ Teaspoon of Bicarbonate of Soda

Method

1. Preheat oven to 170 degrees C. (150 degrees C. for a fan forced oven).
2. Grease an 18 cm x 28 cm (roughly 7½ x 12 Inches) oblong baking tray and line with non-stick baking paper making sure that the baking paper extends beyond and over the two long sides of the baking tray as this will make removing the cooked Anzac bars from the baking tray a breeze compared to not leaving an overhang. It is during the extraction from the baking tray when many of the yet to be sliced Anzac bars will crack and be liable to crumble while eating.
3. To a large mixing bowl add the flour, oats and coconut and mix well to thoroughly combine. Once these dry ingredients have been satisfactorily combined and still in the mixing bowl make a well in the center of the mix.
4. To a small saucepan add the butter, golden syrup and sugar then mix well to combine. Place saucepan with combined syrup mixture over a medium heat and while continually gently stirring allow butter component to melt. Continue gently heating and stirring until syrup mixture becomes smooth in texture.
5. Add the bicarbonate of soda to the heated syrup mixture and stir well to combine. Once combined remove from heat and pour onto the already combined dry ingredients (with well). Now stir until dry and syrup ingredients are thoroughly and evenly combined.
6. Pour evenly combined Anzac bars mixture into your prepared baking tray and spread evenly. Use the back of a spoon to smooth over the top surface of the Anzac bars batter.
7. Transfer baking tray with Anzac bars batter to preheated oven and bake for 20 minutes.
8. Once cooked remove from oven and allow your Anzac bars slab to cool in the tin.
9. Once cooled use the overhanging baking paper to remove the whole Anzac bars slab from the baking tray as a block. An ample overhang will make it far easier to keep the Anzac bars slab intact. Use a sharp non-serrated edged knife to cut Anzac bars slab into roughly 20 equal sized slices. Feel free to adjust the size of the individual bars to better suit your requirements. For example: smaller sized Anzac bars are more suitable for the smaller kids (especially for kindergarten/day care lunches).
10. Place cut Anzac bars into an airtight container for storage.
11. Whilst; Anzac bars traditionally haven’t been iced, I often like to ice them with a simple chocolate hazelnut icing. Tip: when icing Anzac bars do so as a slab; it’s much easier and quicker.

Serving

• These Anzac bars can be eaten as is with a cup of tea, coffee, milk etc. Try spreading some jam over the top or the Anzac bar (strawberry jam is great).
• Pack an Anzac bar in with a cut lunch to be consumed as a healthy energy rich treat for little people on the go. Do enjoy!

Yield: 20 Anzac Bars depending upon the size of the slices that you cut the Anzac bars slab into

Preparation Time: 15 Minutes

Cooking Time: 20 Minutes