Satisfy your sweet tooth by making a batch of these Chocolate Anzac Biscuits. Crunchy and sweet oatmeal cookies are dipped in your choice of milk or dark chocolate for a delicious treat.
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 Oats
- Plain / All Purpose Flour
- Brown Sugar
- Desiccated Coconut / Finely Shredded Coconut
- Butter
- Golden Syrup
- Bicarb Soda
- Milk 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 Biscuits
- Mini Caramel Tarts
- Crunchy Anzac Biscuits
- Anzac Slice
- Golden Syrup Cookies
- Healthy Zucchini Slice
- Vegemite and Cheese Scrolls
- Healthy Chocolate Crackles
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Chocolate Anzac Biscuits
Satisfy your sweet tooth by making a batch of these Chocolate Anzac Biscuits. Crunchy and sweet oatmeal cookies are dipped in your choice of milk or dark chocolate for a delicious treat.
Ingredients
- 1 cup Rolled Oats / Old Fashioned Oats
- 1 cup Desiccated Coconut
- 1 cup Brown Sugar
- 1 cup Plain Flour
- 125g / 4.4oz Butter
- 2 tablespoon Golden Syrup
- 1 teaspoon Baking Soda
- 2 tablespoon Boiling Water
- 250g / 8.8oz Milk or Dark Chocolate, melted (or more to taste)
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.
Notes
- 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.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 157Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 127mgCarbohydrates: 22gFiber: 1gSugar: 12gProtein: 2g