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Double Choc Anzac Biscuits
1 cup wholegrain rolled oats 1 cup flour 1 cup thread coconut 1 packed cup soft brown sugar ¼ cup golden syrup 125g butter 2 tbsp boiling water ½ tsp baking soda 30 chocolate or white chocolate buttons (optional) 100g dark chocolate (at least 70 percent cocoa solids), to decorate
© Annabel Langbein Media
Preheat oven to 160°C fanbake and line 2 oven trays with baking paper for easy clean-up.
Combine rolled oats, flour, coconut and brown sugar in a large bowl. Heat together golden syrup, butter and boiling water in a small pot or microwavable bowl until butter melts. Stir in baking soda, then mix into dry ingredients until well combined.
Roll mixture into balls slightly smaller than a golf ball and place on trays, allowing a little room for spreading. Lightly flatten and then press a chocolate button into the top of each, if desired. Bake for 20-25 minutes. Allow to cool on the trays (they will harden on cooling).
Melt chocolate and drizzle over the top in patterns. Once chocolate has set transfer to an airtight container. They will keep fresh for several weeks.
For chunky, super-hard biscuits, bake unflattened biscuits for 30-35 minutes. For very crunchy thin biscuits, press dough very flat and bake for 15 minutes.
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