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Chocolate-dipped Anzac biscuits
Chocolate-dipped Anzac biscuits
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Elevating traditional Anzac biscuits with a chewy, chocolate twist!
Ingredients:
  • 100.00 gm rolled oats
  • 85.00 gm desiccated coconut
  • 250.00 ml plain flour
  • 141.90 gm raw caster sugar
  • 125g butter, chopped
  • 53.60 gm golden syrup
  • 2.50 gm bicarbonate of soda
  • 1/2 x 250g packet milk chocolate melts
  • 1/2 x 250g packet white chocolate melts
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced and prepare 2 baking trays with baking paper.
  • In a large bowl, mix oats, coconut, flour, and sugar. Create a well in the center. In a saucepan over medium heat, melt butter with syrup and 2 tablespoons of cold water. Remove from heat, add bicarbonate of soda, then combine with oat mixture.
  • Scoop a heaping tablespoon of mixture and shape into balls. Arrange on prepared trays, spacing them 5cm apart. Gently press down with a fork. Bake until golden brown, about 15 to 16 minutes. Let cool on trays for 5 minutes, then transfer to a wire rack to cool completely.
  • Put milk chocolate in a microwave-safe bowl and heat it in the microwave for 1 to 2 minutes on medium (50%) power, stirring every 30 seconds with a metal spoon until smooth. Dip half of each biscuit in the melted chocolate, shake off any excess, and place them on a wire rack over a baking tray lined with baking paper to set. Repeat this step for the milk chocolate and remaining biscuits. Then, repeat the process with white chocolate and the rest of the biscuits. Let the biscuits stand for 30 minutes until set, then serve.

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