Chocolate and raisin Anzac slices

Preheat oven to moderately slow, 160°C. Lightly grease an 18 x 28cm slice pan. Line base and two sides with baking paper, extending 2cm above pan edge.

In a medium bowl, combine oats, flour, sugar and coconut.

In a small pan, combine butter and golden syrup. Stir over low heat for 2-3 minutes until melted.

In a small jug, combine water and bicarbonate of soda. Stir into butter mixture. Pour into dry ingredients. Mix in walnuts and raisins.

Press mixture very firmly into prepared pan using a fork. Bake for 25-30 minutes until golden. Cool in pan.

Spread chocolate over the cooled mixture and chill until firm. Using a hot knife, cut slab into squares. Store in an airtight container.

Top tip Melt chocolate in the microwave – use the High (100%) setting and cook for 30 seconds at a time, stirring after each burst.

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