I love Anzac biscuits and the tradition of making them for Anzac day but this year I decided to pimp my Anzac biscuits with a little chocolate dipping. These Anzac biccies are a bit smaller than your typical Anzac biscuit but given the chocolate addition I think that’s probably fair enough.
The Anzac biscuits themselves are super quick to whip up taking only 10 minutes in the oven. Scoop spoonfuls of the mixture onto a baking tray lined with paper leaving enough room between each biscuit for them to spread.
Take the Anzac biscuits out once they start to turn golden brown.
Then allow the Anzac biscuits to cool before melting the chocolate and dipping them in. It might be hard to go back to plain Anzac biscuits after these. Have a great long weekend!
- 1 cup rolled oats
- 1 cup plain flour
- 1/2 cup sugar
- 1/2 cup dessicated coconut
- 2 tbsp golden syrup
- 120g butter
- 1/2 tsp bicarb soda
- 1 tbsp hot water
- 200g chocolate, broken into pieces
- 1. Preheat the oven to 150c.
- 2. Mix the oats, flour, sugar and coconut in a bowl.
- 3. Melt the golden syrup and butter in a saucepan over a low heat. Mix the bicarb soda with the water and add to the butter mixture
- 4. Pour the butter mixture into the dry ingredients and mix.
- 5. Place teaspoons of the mixture on baking trays lined with non-stick baking paper. Leave room for the biscuits to spread and bake for 10 mins or until golden.
- 6. Cool on a wire rack.
- 7. Melt the chocolate in a small bowl in the microwave on 50% heat, stirring with a metal spoon every 30 seconds until smooth.
- 8. Dip the cooled Anzac biscuits in the chocolate and allow to dry on a wire rack with a sheet of baking paper underneath.