This is where it all began…..

Anzac biscuits + cookbook cropped small

Anzac biscuits were the first recipe I made as a young girl. I still have the cookbook I used…The Margaret Fulton Cookbook.…complete with pages splattered with mixture. I have always been more concerned with the finished product than the tidy up!

My three boys have grown up eating these…crunchy on the outside chewy within and they have become a family favourite. Nowadays I try to throw in some healthy bits such as chia or pumpkin seeds but I must admit they’re not wolfed down quite as quickly as the original.

Anzac biscuits + cookbook cropped small

My mother, Beverley, was Margaret Fulton’s assistant on that famous first cookbook. So for me Anzac biscuits have a special spot. My mother was a wonderful cook & entertainer although I do remember many burnt sausages for us four kids as she prepared for others. I fondly recall the opulent dinner parties she put on. My favourite part was waking up in the morning & gobbling up the left over After Dinner Mints as my parents recovered from the festivities.

I love experimenting with new versions of old faves & this Caramel Anzac Slice is so delicious. The caramel is very addictive…try & stop at one square…I couldn’t.

Anzac slice small

Basically it’s a biscuit base, topped with caramel & then an Anzac crumb. Good quality caramel or Dulce Leche can be a bit expensive particularly when you can’t keep fingers out of the jar! Below you’ll find an alternative that just needs a bit of forward planning but is super easy.

I also love this recipe as all you need is a bowl, wooden spoon & a baking tin. Old fashioned baking, no fancy equipment required. Minimal washing up, yay!

I hope this becomes a family favourite for you too.


PS. I’d love to receive your comments & feedback on our first post. Also, follow us on instagram & Facebook for all the latest recipes & cooking tips.

Caramel Anzac Slice

  • Servings: 20 slices
  • Difficulty: easy
  • Print

A scrumptious slice based on the classic Anzac biscuit with the addition of a delicious caramel centre.


1 cup (150g) self raising flour, sifted
½ cup (40g) dessicated coconut
½ cup (90g) brown sugar
140g unsalted butter, melted

1 cup (75g) shredded coconut
1 cup (90g) rolled oats
1/3 cup (115g) golden syrup
80g unsalted butter, melted

380g tin store bought caramel or Dulce de Leche
(Or 1 tin sweetened condensed milk & make your own, see below)


METHOD Preheat oven to 180ºC. Line 20 x 30cm tin with baking paper.

Place flour, desiccated coconut, sugar and 140g melted butter in a bowl and stir until the mixture resembles coarse breadcrumbs. Using the back of a spoon, press the mixture into the base of baking tin.

Bake for 15-20 minutes or until golden. Allow to cool for 10 minutes.

Place the shredded coconut, oats, golden syrup, and remaining butter in a bowl and mix to combine.

Spread the caramel over the cooled base and then spoon over the oat topping. Bake for a further 15-20 minutes or until golden.

Allow to cool completely before cutting into squares to serve.

Easy Peasy Homemade Caramel

Remove label from tin of condensed milk & place in saucepan. Cover with water & gently simmer for 3-4 hours. Remove from saucepan & allow to cool before opening tin.



  • Reply
    September 15, 2016 at 3:33 pm

    Can’t wait to make this but scared I won’t share!

  • Reply
    Kellie Rigney
    September 15, 2016 at 9:18 pm

    Excited about your blog. You write beautifully. I’ll be trying your recipes for sure X

    • Reply
      A Cut Above Catering
      September 27, 2016 at 8:26 pm

      Thank so much Kellie for your lovely feedback. Having lots of fun doing the blog. xx

  • Reply
    September 22, 2016 at 2:25 pm

    Love it. I remember those After Dinner Mints in the brown sleeves. Look forward to more blogs.

    • Reply
      A Cut Above Catering
      September 27, 2016 at 8:17 pm

      Thank you! I also loved the rice cracker mix that I thought was so fancy. xx

  • Reply
    September 27, 2016 at 6:51 pm

    Nice recipe. Thank You For sharing.

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