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Double choc Anzac biscuits
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Make Anzac biscuits to honor the Anzacs.
Ingredients:
  • 250.00 ml plain flour
  • 150g dark choc bits
  • 100.00 gm good-quality whole rolled oats
  • 85.00 gm desiccated coconut
  • 90.00 gm brown sugar (firmly packed)
  • 53.75 gm caster sugar
  • 20.00 gm cocoa powder
  • 125g butter
  • 53.60 gm golden syrup
  • 40.00 gm water
  • 1.25 gm bicarbonate of soda
  • 150g dark chocolate melts
Instructions:
  • Preheat your oven to 160°C and prepare 2 large baking trays by lining them with non-stick baking paper.
  • In a large bowl, mix together the flour, chocolate chips, oats, coconut, sugars, and cocoa powder.
  • Combine butter, golden syrup, and water in a small saucepan. Heat over medium heat, stirring until the butter melts and the mixture is smooth.
  • Mix in the bicarbonate of soda, then combine with the oat mixture until fully incorporated.
  • Form level tablespoonfuls of the mixture into balls and arrange them on the prepared trays with a 5cm gap in between. Press down to flatten to about 1cm thickness. Bake for 15 minutes, rotating trays halfway through, until golden and crispy. Allow to cool for 10 minutes before transferring to a wire rack to cool completely.
  • Melt dark chocolate melts in a heatproof bowl over simmering water, stirring until smooth. Transfer to a plastic bag, cut a small hole in the corner, and drizzle over biscuits. Allow to set for 5 minutes.

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