Iron Chef Shellie

Choc Anzac Biscuits

“The humble ANZAC cookie just got better... with chocolate of course!”

Recipes | April 15, 2012
Choc Anzac Biscuits

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  – [source]

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!).

Makes 20.

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Choc Anzac Biscuits

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32 comments on “Choc Anzac Biscuits
  1. Kyla - April 15, 2012 at 5:39 pm

    They look so good – especially with a cup of Earl Grey (nice Mug!)
    Think I’ll be making these for Anzac Day

  2. Sophie - April 15, 2012 at 5:39 pm

    That’s a nice twist on the classic biscuit.
    I LOVE the wooden bird. Where did you buy it?

  3. Katie - April 15, 2012 at 5:47 pm

    OMG I might actually have the ingredients in my cupboards to make these! That never happens. They look delicious.

    And next time boredom strikes, CALL ME!!! Please. =)


  4. Yasmeen @ Wandering Spice - April 15, 2012 at 6:17 pm

    Yum! Just in time for the holiday. I adore Anzac biscuits. Hadn’t thought to spruce them up with chocolate – what a great idea.

  5. vegeTARAian - April 15, 2012 at 8:36 pm

    Ooh yummo! I love the addition of chocolate. I’d also like to make some for Anzac Day but like you, I may not be able to wait that long!

    • Iron Chef Shellie - April 16, 2012 at 12:02 pm

      I too am a fan of the addition of chocolate! Makes it some what more fancier looking too!

  6. Michelle - April 15, 2012 at 8:42 pm

    Next wednesday is public holiday! NO UNI FOR ME> YAYAYAYAYAAAAAY.

    By the way, I just remembered!

  7. Food is our religion - April 15, 2012 at 9:44 pm

    These look sooo good! I love the chocolate dribbles on top – makes anzac biscuits look less boring!

  8. Daisy@Nevertoosweet - April 16, 2012 at 4:36 am

    I’ve always loved Anzac biscuits hehe and use to buy the store bought ones but now I think they’re too ‘hard’ and not ‘chewy’ enough so i bought all the ingredients to make them…but then i forgot coconuts lol gonna go get some tmr and can’t wait to try this recipe ~ yum yum!

  9. Libby - April 16, 2012 at 7:05 am

    I have half a bag of organic oats in my pantry and have been looking for a good Anzac biscuit recipe so I can use my oats up. This would be perfect – just in time for the Anzac Day game at the ‘G next week! Thanks for sharing, Michele!

  10. Tina @ bitemeshowme - April 16, 2012 at 8:23 am

    They look delicious to snack on for 3.30itis =p

  11. Liz - April 16, 2012 at 8:24 am

    You are making me to try bake some as well!
    Hmmm Maybe this weekend? I can satisfy my itch to bake, keep myself busy and stay at home = save $$…..Win-Win situation!

  12. Leah - April 16, 2012 at 8:41 am

    Love the little bird wooden board, super cute. Another great recipe, thanks Shellie! xo

  13. CheezyK - April 16, 2012 at 12:58 pm

    I think I know what I’ll be doing this weekend … the trick will then be to see if any are still left on ANZAC Day :)

  14. tania@mykitchenstories - April 16, 2012 at 3:55 pm

    Anzac biscuits are always welcome. I cant resist them. You have nmade it even harder with the addition of chocolate

  15. Hannah - April 16, 2012 at 7:49 pm

    That is a brilliant way to get rid of the shoddy easter eggs that shouldn’t be allowed to exist in the first place (why yes, that is my nose up in the air up there). I haven’t made proper ANZAC biscuits since a batch tasted like metho once in my teenage years… but I’d happily eat yours. 😛

  16. Chopinand @ ChopinandMysaucepan - April 17, 2012 at 12:28 am

    Dear Iron Chef Shellie,

    These biscuits look delicious but I think I like that wooden birdie board of yours even better. Such a cool gadget to serve some canapes too.

  17. Adrian (Food Rehab) - April 17, 2012 at 12:40 pm

    nice and chewy is a good thing! You could really taste the buttery goodness.

  18. Sara (Belly Rumbles) - April 17, 2012 at 7:11 pm

    Great twist on a classic. Never made them before? Nooo, don’t believe you 😉

  19. Heidi - Apples Under My Bed - April 18, 2012 at 9:19 am

    ok supremely amazing photos here, lady. They look divine!
    Heidi xo

  20. Janine - April 20, 2012 at 2:12 pm

    I love anzac cookies and bake them on a pretty regular basis but have never thought of adding good old dark chocolate in them. bet they taste super fantastic!!

Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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