This ANZAC slice is made with the same basic ingredients of oats, coconut and (wholemeal) flour, but layered with wonderfully crisp new season Pink Lady™ apples. Moist in the middle, crusty on the edge, the slice dairy-free too and made in one bowl, so if you are still looking to make something for afternoon tea, this would be a perfect treat!
They went with songs to the battle, they were young.Straight of limb, true of eyes, steady and aglow.They were staunch to the end against odds uncounted,They fell with their faces to the foe.
They shall grow not old, as we that are left grow old: Age shall not weary them, nor the years condemn. At the going down of the sun and in the morning,
We will remember them. [Lest we forget.]
Serve the slice warm with ice cream or double cream - it may sound a little overindulgent given the history of the biscuit itself and the nature of the morning’s proceedings, but think of it as a celebration of the freedoms that have been afforded to us by those who have fallen before. Lest we forget.
- 1 cup wholemeal flour
- 3 tsp baking powder
- ½ cup rolled oats
- ½ cup moist shredded coconut flakes (fine)
- 1 cup white sugar
- 2 eggs
- ½ cup milk
- 125g peanut oil (yes, grams!), plus extra for greasing
- 2 Pink Lady™ apples, 1 peeled
- Cut apples into quarters, remove core.
- Cut each quarter into 3 slices, longways.
- Mix flour, baking powder, oats, coconut and sugar in a large bowl. In a measuring jug, whisk together the eggs, milk and oil.
- Pour the egg mixture into the dry ingredients and mix well with a wooden spoon.
- Grease a small slice tin with extra oil.
- Pour the batter into the tin. Arrange apple slices on top of the slice, alternating between peeled and unpeeled pieces.
- Bake in a preheated oven for 35-40 minutes, or until the cake has turned golden brown and a skewer insterted into the middle comes out clean.
- Cool on a wire rack slightly before serving.