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Chewy ANZAC, Pistachio and Chocolate Slice

Slices

Chewy ANZAC, Pistachio and Chocolate Slice

Name: Chewy ANZAC, Pistachio and Chocolate Slice
Prep time: PTHM
Cook time: PTHM
Ingredients: Chewy ANZAC & Pistachio Base; 1 cup (120g) wholegrain rolled oats; ¾ cup (105g) plain flour; ½ cup (85g) naked (uncrystallised) candied ginger, roughly chopped; ½ cup (70g) shelled & unsalted pistachios, roughly chopped; ½ cup (80g) dried sour cherries, roughly chopped (or substitute with dried cranberries); ¼ tsp baking soda; 150g salted butter, diced; ⅓ cup (80g) Chelsea Soft Brown Sugar, lightly packed; ⅓ cup (80g) Chelsea Dark Cane Sugar, lightly packed; ¼ cup (60ml) Chelsea Golden Syrup; 2 tsp finely grated fresh ginger; ½ tsp fine salt; Salted Chocolate Truffle Topping; 200g 62% cacao dark chocolate, roughly chopped; 200ml cream; ⅛ tsp ground cinnamon (optional); 30g salted butter, softened; ½ tsp flaky sea salt; 1 Tbsp Dutch-processed cocoa powder, for dusting (optional)

Preparation

Bake

Difficulty

Easy

Servings

Recipe creator Amelia from Melie's Kitchen shares her chewy Anzac-style slice, packed with pistachios, sour cherries and warming ginger. Add a salted chocolate topping and a dusting of cocoa powder, and you have the perfect morning tea treat!

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Ingredients
Method

Ingredients

Chewy ANZAC & Pistachio Base

1 cup (120g) wholegrain rolled oats
¾ cup (105g) plain flour
½ cup (85g) naked (uncrystallised) candied ginger, roughly chopped
½ cup (70g) shelled & unsalted pistachios, roughly chopped
½ cup (80g) dried sour cherries, roughly chopped (or substitute with dried cranberries)
¼ tsp baking soda
150g salted butter, diced
⅓ cup (80g) Chelsea Soft Brown Sugar, lightly packed
⅓ cup (80g) Chelsea Dark Cane Sugar, lightly packed
¼ cup (60ml) Chelsea Golden Syrup
2 tsp finely grated fresh ginger
½ tsp fine salt

Salted Chocolate Truffle Topping

200g 62% cacao dark chocolate, roughly chopped
200ml cream
⅛ tsp ground cinnamon (optional)
30g salted butter, softened
½ tsp flaky sea salt
1 Tbsp Dutch-processed cocoa powder, for dusting (optional)

Additional tips

Toasting the oats first really improves the texture and the flavour of the slice - it gives them a beautiful, toasty flavour and a crisp texture.

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Method

Preheat your oven to 180°C regular bake. Grease and line a 20cm square slice tin with baking paper and set aside.

CHEWY ANZAC & PISTACHIO BASE

Scatter the rolled oats over a small oven tray, shaking the tray so they distribute into an even layer. Bake on the middle oven rack for about 10 minutes, tossing halfway through, until the oats are golden and toasted. Set aside to cool.

Add the cooled toasted oats, ginger, pistachios, sour cherries or cranberries and baking soda to a medium mixing bowl. Toss together and set aside.

Add the butter, Chelsea Soft Brown Sugar, Chelsea Dark Cane Sugar, Chelsea Golden Syrup, grated ginger and salt to a small saucepan and place over medium heat. Cook for about 3-4 minutes, stirring often, until the butter is melted and the mixture comes to a rolling boil. Once boiling, pour the mixture over the dry ingredients in the bowl. Mix together until combined and no dry streaks remain. Tip the mixture into the prepared slice tin and spread into an even layer with the pack of a spoon.

Bake on the middle oven rack for about 20 minutes, or until golden – it should still be soft to touch, avoid over-baking it otherwise it will be too hard/crunchy. Remove from the oven and place the tin into the fridge to cool completely. In the meantime, prepare the truffle topping.

SALTED CHOCOLATE TRUFFLE TOPPING

Add the chopped chocolate to a medium heat-proof bowl and set aside. Bring the cream and cinnamon to a gentle simmer in a small saucepan on medium heat. Once simmering, pour the hot cinnamon cream over the chocolate in the bowl. Let it sit for a minute or two, then whisk together until smooth. Add the butter and salt and whisk again, until smooth.

Pour the truffle topping over the cooled base, spreading it into an even layer with the back of a spoon. Tap the tin on the bench a few times to get rid of any air bubbles. Place the tin back into the fridge for about 4 hours, or until the truffle layer has set completely.

Once the slice has set, remove it from the tin. Dust the top of the slice with the cocoa powder. Run a large, sharp knife under hot water before cutting the slice. Clean the knife under hot water between each cut so the slices are nice and neat. Store in an airtight container in the fridge.