With all this extra time on our hands in lockdown this long weekend, we thought it was the perfect excuse to step up the classic Australian Anzac Day biscuit into something a little more, extra.
With that in mind, we’ve enlisted the help of Melbourne’s Cookie Queen, Zoe Demkiw from Bake Me Cake Me with her ‘Jamzac Slice’ recipe—a cross between one of her signature chocolate biscuit the Jammin’ Wagon, and an Anzac biscuit.
Impress your household with this next-level slice, or simply make the Anzac biscuit dough for cookies. Either way, you’re sure to be left drooling.
- 1 cup rolled oats
- 1 cup plain flour
- 2/3 cup light brown sugar
- 2/3 cup shredded coconut
- 125g butter, melted
- 2 TBS golden syrup
- 1/2 TSP bicarbonate of soda
- Jumbo bag of pink and white marshmallows (approximately 54)
- 1/2 cup good quality raspberry jam (Zoe uses Bonne Maman)
- 1 packet dark chocolate melts or chips (290g)
- 1 TBS vegetable oil
- 1 cup shredded coconut, toasted
- Sea salt flakes
Preheat your oven to 175 degrees Celsius and line a 11 x 7 x 1.5 inch baking pan with butter and or baking paper.
Combine rolled oats, plain flour, brown sugar, shredded coconut and bicarb in a bowl and mix to combine.
Add the melted butter and golden syrup, using a wooden spoon to stir the ingredients and make a dough. The mixture shouldn’t be too sticky. If making cookies you may need to add a little extra golden syrup.
Press the mix into the pan, spread out with the wooden spoon and flatten with your hands. Pop in the oven for 15-20 minutes or until lightly golden brown.
Remove from the oven and allow to cool for 10 mins on a cookie tray. Once slightly cooled, pour the jam on top and spread with a knife to all the edges of the base.
Top with the alternating marshmallows and pop back into the oven for 10 minutes until the marshmallows expand and become lightly toasted on the top.
In the meantime, heat your dark chocolate and vegetable oil in a heatproof bowl in the microwave for 30 second bursts. Be sure to do this and stir every 30 seconds until melted so you do not burn the chocolate.
Remove your slice from the oven and allow to cool for another 5 mins. Once your chocolate mixture is runny and the oil is well incorporated, pour over the marshmallows and spread out with a knife or spatula.
Top with the toasted coconut and sea salt flakes and pop the slice in the fridge for at least 30 minutes so that the chocolate hardens.
Once everything is set, cut into pieces and serve!
For more great recipes, head to our Recipes section.
Image credit: Zac Damiani