Try something a little different this Anzac Day and a make a batch of these Chocolate Anzac Biscuits. These crunchy golden biscuits are dipped in your choice of milk or dark chocolate for a delicious new spin on the much loved Aussie treat. For fans of my Chewy Anzac Biscuits - you can feel free to use that recipe and just dip those biscuits in chocolate. But I find I like this crunchier version when I’m dipping the biscuits in chocolate. The biscuits still have the signature buttery caramel taste we all know and love, and are just a bit firmer to bite. Dip them in your favourite melted chocolate (I’m a milk chocolate girl) and you’ll find the batch disappears pretty quickly!
INGREDIENTS
Here’s what you’ll need to make these biscuits (measurements listed in the full recipe at the bottom of this page)…
Rolled Oats / Old Fashioned OatsPlain / All Purpose FlourBrown SugarDesiccated Coconut / Finely Shredded CoconutButterGolden SyrupBicarb SodaMilk or Dark Chocolate - I used Cadbury melts.
INSTRUCTIONS
Preheat - Preheat the oven to 160C / 320F, and line two baking trays with baking paper or silicone mats. Mix the dry ingredients - Combine oats, flour, sugar and coconut in a mixing bowl. Mix the wet ingredients - Place butter and golden syrup in a saucepan over medium heat. Stir for 2 minutes, or until the butter has melted. Remove the saucepan from the heat. Mix bicarb with the 2 tablespoon of boiling water, then add to the saucepan. The butter will appear frothy - this is good. No cause for alarm. Mix the wet and dry ingredients together - Pour the wet ingredients into the mixing bowl and stir to combine. Grab a teaspoon of the mixture and roll it into a ball, then place on the prepared baking tray. Press down to flatten slightly. Repeat with the remaining mixture, leaving a gap between the biscuits. Bake - Place the trays in the oven and bake for 15 minutes or until deep golden brown. When you remove the biscuits they’ll still be soft to touch, but will harden while cooling. Leave in the trays to cool for 15 minutes, then move to a wire rack to cool completely. Dip in Chocolate - Add chocolate to a microwave-safe bowl (if it’s a block, break it up first) and microwave on high in 20 second intervals, stirring well each time, until melted and smooth. Dip half of each biscuit into the chocolate and place back on wire rack to set.
TOP TIPS
Store leftover Anzac biscuits in an airtight container at room temperature for up to a week.The uncooked biscuit dough can be frozen. Simply shape into balls, place onto a baking tray and freeze for 30 minutes, then move to an airtight container or ziplock bag.
MORE AUSSIE RECIPES
Chewy Anzac BiscuitsMini Caramel TartsCrunchy Anzac BiscuitsAnzac SliceGolden Syrup CookiesHealthy Zucchini SliceVegemite and Cheese ScrollsHealthy Chocolate Crackles
If you’ve tried this recipe I’d love to hear how you enjoyed it! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.
Store leftover Anzac biscuits in an airtight container at room temperature for up to a week.
The uncooked biscuit dough can be frozen. Simply shape into balls, place onto a baking tray and freeze for 30 minutes, then move to an airtight container or ziplock bag.
