Nutella Anzac Slice

I know it’s not Anzac Day but I concocted this recipe on Anzac Day Eve and I couldn’t possibly wait until next year to share.

We were meeting our friends for breakfast on Anzac Day and I wanted to take them some Anzac deliciousness. At this stage in the proceedings, I was a bit over making Anzac biscuits and I was desperate to do something different.

David had a big jar of Nutella with his name on it that was looking a bit redundant in the pantry so we put it to work in this delicious slice. If I say so myself, I think I hit the slice trifecta with the chewy Anzac base, the chocolatey Nutella centre and the crumble topping, it’s just oats so good!

I wasn’t going to publish this recipe until Anzac Day 2017 but quite simply it was too good not to share! And sharing is caring, right?! As Regina Brett says “burn the candles, use the nice sheets, wear the fancy lingerie” and I would add here, bake this slice it’s so nice! “Don’t save it for a special occasion. Today is special.” Today will be extra special if you make this, I promise!

Ingredients – Traditional

FOR THE BASE

1 cup (100g) rolled oats

1 1/2 cups (210g) plain flour, sifted

200g firmly packed brown sugar

1 cup (90g) desiccated coconut

½ cup (125g) butter

2 tablespoons golden syrup

2 tablespoons water

½ teaspoon bicarbonate of soda

160g Nutella, slightly warmed

FOR THE TOPPING

1 cups (100g) quick oats

1/2 cup (110g) firmly packed brown sugar

1/2  cup (75g) plain  (all-purpose) flour, sifted

1/2 teaspoon baking powder

90g unsalted butter, melted

How to – Traditional

1. Preheat oven to 180 C (160 C fan-forced.)  Grease and line a  19cm x 29cm slice pan with baking paper.
2. Combine rolled oats, flour, sugar and coconut in a large mixing bowl. Place butter, golden syrup and water in a small saucepan and heat until the butter melts. Add the bicarbonate of soda to the golden syrup mixture, then stir into the dry ingredients.
3. Press the mixture into the tin and gently spread the Nutella over the top.
4. Combine oats, sugar, flour and baking powder in a mixing bowl. Add the melted butter and mix well.
5. Crumble the mixture over the top of the Nutella and bake for 25-30 minutes or until golden brown.
6. Remove from the oven and allow to cool before cutting into squares.

Ingredients – Thermomix

FOR THE BASE

125g unsalted butter, chopped

2 tablespoons golden syrup or treacle

2 tablespoons  water

½ teaspoon bicarbonate of soda

200g brown sugar

90g desiccated coconut

100g rolled oats

210g plain  flour

160g Nutella, slightly warmed

FOR THE TOPPING

100g quick oats

100g brown sugar

75g plain flour

1/2 teaspoon baking powder

90g unsalted butter

How to – Thermomix

1. Preheat oven to 180C / 160C fan-forced. Grease 19cm x 29cm slice pan with baking paper, extending paper over long sides.
2. Add butter, golden syrup/treacle and water to the TM bowl.  Mix for 2 minutes at 70 degrees on speed 2 or until fully melted.
3. Add bicarb and mix for 5 seconds on speed 3.
4. Add remaining ingredients and mix for 1 minute on interval speed.
5. Press the mixture into the tin and gently spread the Nutella over the top.
6. Without rinsing the bowl, start to make the topping. Add oats, sugar, flour and baking powder to TM bowl. Mix on 4 seconds on speed 4. Set aside.
7. Put the butter into TM bowl and melt for 2 minutes at 90C on speed 2. Check butter has melted.
8. Add oat mixture to melted butter and mix for 1 minute on interval speed.
9. Crumble the mixture over the top of the Nutella and bake for 25-30 minutes or until golden brown.
10. Remove from the oven and allow to cool before cutting into squares.