Choc Anzac Biscuits
I can’t recall if I’ve even made Anzac biscuits before. I’ve had this recipe in my pile for years, so I finally dug it out with a deadline… Anzac Day this year! But I got so bored today, and didn’t want to go shopping to fill in time, I decided to bake instead. Better for my wallet that way.
I slightly undercooked mine to the time listed in the recipe, and as a result they are nice and chewy. I also rolled some fatter, so they are good to dunk into tea, if you are a dunker! The chocolate takes it to another level than your traditional Anzac biscuits. The recipe says to use dark choc, but I used some milk choc Easter eggs that aren’t good enough quality to eat on their own.
Hope all you Aussies enjoy Anzac Day day off next week!
Choc Anzac Biscuits
Real Living Magazine
100g butter, chopped
2 tbsp golden syrup
1½ cups rolled oats
1 cup dessicated coconut
1 cup plain flour
½ cup firmly packed brown sugar
¾ cup caster sugar
2 tsp bicarb soda
2 tbsp boiling water
150g dark chocolate
1. Preheat oven to 165°C (145°C fan-forced). Line 2 trays with baking paper.
2. Heat butter and golden syrup in saucepan over medium-high heat and bring to a gentle simmer.
3. Meanwhile, place oats, coconut, flour and sugars into large bowl and stir to combine.
4. When butter/syrup mix has come to a simmer, combine boiling water and bicarb in small bowl (stir well). Add bicarb/water to butter/syrup, making sure you get all the bicarb in – the mixture will froth up.
5. Add frothing liquid to dry ingredients and stir to combine.
6. Roll mix into 20 balls (about the size of a golf ball) and place on lined trays, leaving space between each to allow for spreading. Flatten balls slightly with palm of your hand.
7. Bake for 20 to 25 mins, swapping trays on racks after 14 mins. Remove from oven and allow to cool for 10 mins on tray to firm up slightly before transferring to wire racks to cool completely.
8. Once biscuits are cooled, melt chocolate in microwave on medium heat for 2 to 3 mins, stirring every minute (or use a double boiler).
9. Place rack back over one of the trays and, using fork, drizzle chocolate in a fast back-and-forth motion. Repeat with remaining biscuits. Place in fridge to set and enjoy with a cuppa on Anzac Day (or any day of the year!).