Anzac Biscuit Bars
This Anzac Biscuit Bars recipe is like a fancy Oceania version of flapjacks or oatmeal bars, but this time they are topped with a cornflake crunch that makes this one a standout addition to any lunchbox or a simple afternoon snack.
Calories 252kcal
Ingredients
Anzac Base
- 200 grams / 1 cup superfine/caster sugar
- 130 grams / ¾ cup + 1 tablespoon plain flour
- 50 grams / ½ cup desiccated coconut
- 90 grams / 1 cup rolled oats
- 100 grams / 3.5 ounces butter cubed
- 20 grams / 1 tablespoon golden syrup
- 44 grams / 3 tablespoons boiling water
- 3 grams / ½ teaspoon baking soda
Cornflake Crunch
- 220 grams / 7.76 ounces chocolate roughly chopped
- 5 grams / 1 teaspoon coconut oil
- 41 grams / 1 ¾ cups cornflakes
- Sea salt to finish
Instructions
Anzac base
- Line a baking tin with greaseproof paper and preheat the oven to 180C/350F.
- Place the sugar, flour, coconut and oats into a bowl and stir together.
- Place the butter and golden syrup into a saucepan on medium heat, stirring until the butter melts.
- Add 1 tablespoon of the boiling water to the butter and golden syrup mixture.
- Stir the baking soda into the remaining boiling water and add to the butter and stir to combine.
- Pour the wet ingredients into the dry ingredients and fold with a spatula until no dry patches remain in the bowl.
- Spoon into your prepared tin and press down evenly.
- Bake for approximately 30 minutes or until completely golden on top.
- Remove and set aside to cool.
Cornflake crunch
- Meanwhile, melt the chocolate and coconut, until smooth.
- Pour in the cornflakes, stirring to coat fully. If you crush the cornflakes in this process, don't worry, that'll help ensure they are fully covered in the chocolate.
- Spoon every last ounce of the chocolate onto the cooled bars and spread out evenly over the entire bars with the back of your spoon.
- Sprinkle sea salt over the top and allow to set for at least 2 hours.
- Slicing into bars and serve up.
- Dig in!
Video
Notes
- Oats: Simple rolled oats were used here, no quick oats or steel oats which might result in a different texture within the biscuits.
- Golden syrup: The essential syrup needed to make these the traditional way to help bind and give the right texture to our bars. You could substitute with honey, agave syrup or brown rice syrup, if you prefer though.
- Chocolate: A combination of chocolate with at least 54% and 72% cocoa solids was used so as to ensure the topping isn't too sweet. You could use a milk chocolate mixture, though it is not recommended to completely replace with just milk chocolate as this will be too sweet.
- Cornflakes: Plain cornflakes were used to really let the biscuit base sweetness shine through. You could replace with another plain cereal like malted wheat, if you prefer.
- Square tin: A 18×18 cm or 7×7 inch square baking tin works well here, though a rectangle tin would also work well.
Nutrition
Calories: 252kcal