Wholesome ANZAC Slice with Lemony Macadamia ‘Butter’

ANZAC biscuits and an Aussie icon. The deliciously sweet and buttery biscuits have been a staple in our household for many years. This year I’ve attempted a modified version using a range of readily available ingredients and come up with a wholesome, dairy free, eggs free version of the classic recipe. My version is light and a little crumbly (use those bits for an oozy fruit crumble) and suitable for friends and family members with dairy and egg sensitivities. I’ve suggested to serve the slice with a side of Lemony Macadamia ”Butter’ in place of lemon curd.

Ingredients

1 1/4 C wholemeal flour

1 1/4 C rolled oats

1 C rapadura or coconut sugar

1 C desiccated or shredded coconut

3/4 C coconut oil

2 Tbsp rice malt syrup

1/4 tsp bi-carb soda

2 Tbsp boiling water

1 C macadamia kernels

1/2 lemon, juiced

1 Tbsp icing sugar

Method

1. Preheat oven to 160 degrees and line a slice tray with baking paper.
2. Combine flour, oats, coconut and sugar in a bowl. Set aside.
3. Melt coconut oil and rice malt syrup in a small saucepan over low-medium heat.
4. Combine bi-carb soda and boiling water in a small bowl then add to the coconut oil mixture. The mixture will fizz slightly.
5. Add the liquid ingredients to the dry ingredients and stir to combine.
6. Place mixture into the prepared tray. Press the mixture into the corners and use the bottom of a drinking glass to ensure a flat surface.
7. Bake for 20-25 minutes or until lightly golden and firm.
8. Allow the ANZAC slice to cool on a wire rack.
9. In the meantime, make the Lemony Macadamia Butter by combining the macadamia kernels in a food processor. Blitz on medium-high for 5-8 minutes or until the nuts are crushed and oil starting to release. Continue to process until the mixture reaches a smooth consistency.
10. Add the lemon juice and icing sugar and blitz one last time to combine. Serve with ANZAC Slice.