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Choc Dipped Anzac Biscuits

Name: Choc Dipped Anzac Biscuits
Prep time: 10 min
Cook time: 15 min
Yield: Makes 24
Ingredients: 1 cup rolled oats; ¾ cup desiccated coconut; 1 cup flour; ¾ cup soft brown sugar; 125 g butter; 2 Tbsp golden syrup; ½ tsp baking soda; 2 Tbsp boiling water; 200 g dark chocolate, melted

Chocolate makes everything taste better. This decadent spin on the classic ANZAC bickie should satisfy all the troops!

Makes 24

Prep Time 10 minutes

Cook Time 15 minutes

Easy

Ingredients

1 cup rolled oats

¾ cup desiccated coconut

1 cup flour

¾ cup soft brown sugar

125 g butter

2 Tbsp golden syrup

½ tsp baking soda

2 Tbsp boiling water

200 g dark chocolate, melted

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

1. Preheat oven to 180°C. Line a baking tray with baking paper.

Step 2

2. Combine the rolled oats, coconut, flour and soft brown sugar in a large mixing bowl.

Step 3

3. Melt the butter and golden syrup together. Dissolve the baking soda in the boiling water and add to the butter mixture. Pour into the dry ingredients and mix together.

Step 4

4. Roll tablespoons of mixture into balls. Place on the tray and flatten with a fork.

Step 5

5. Bake for 10-12 minutes until golden. Remove from the oven. Transfer the biscuits to a cooling rack. When cold dip half in melted chocolate. Place on a baking tray lined with baking paper until chocolate is set.

Step 6

To melt chocolate

Step 7

Break chocolate into a mixing bowl. Sit the bowl over a saucepan of simmering water and allow to melt gently. Do not allow water to get into the chocolate as it will seize and become unusable. alternatively place in a microwave proof bowl and heat on high for 10 second bursts until melted - being careful not to let the chocolate burn.