Anzac Slice with Golden Syrup

Anzac Slice with Golden Syrup (Jeanine Rossouw)

·         125g butter, chopped coarsely

·         1 cup (220g) light brown sugar

·         2 Tbsp golden syrup

·         1/4 cup (60ml) water

·         1/2 tsp baking soda

·         1/2 cup desiccated coconut

·         1 cup rolled oats

·         1 cup plain flour, sifted

·         2 cups icing sugar

·         1 Tbsp golden syrup

·         20g butter

·         2 Tbsp hot water

Preheat oven to 120 C. Grease 24x32cm swiss roll pan, line base and long sides with baking paper, extending it 5cm over sides. Stir butter, sugar and syrup in medium saucepan over low heat until sugar dissolves. Remove from heat. Stir in the combined water and soda then coconut, oats and flour. Spread mixture into the pan, bake ~45 min.  Meanwhile make golden icing. Sift icing sugar into medium heatproof bowl, stir in syrup, butter and enough water to make a thick paste. Set bowl over medium saucepan of simmering water, stir until icing is spreadable. Spread slice with icing. After 15 min transfer to a wire rack to cool and set at room temperature. Cut into 40 fingers. Store in an airtight container for up to 1 week.