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A Perfect Pantry

Chocolate ANZAC Biscuits

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    • images/stories/recipes/chocolate-anzac-cookie-3.jpg
    • images/stories/recipes/chocolate-anzac-cookie-2.jpg
    • images/stories/recipes/chocolate-anzac-cookie-1.jpg
      5 min
      15 min
      30 piece


    • 1 ½ cup rolled oats
    • 1 cup shredded coconut
    • 1 cup plain flour
    • ½ cup dark brown sugar
    • ¾ cup caster sugar
    • 140g butter
    • 1 tbsp golden syrup
    • 1 tbsp treacle
    • 2 tsp bicarbonate of soda
    • 2 tbsp boiling water
    • 200g dark chocolate melts, melted


    1. Preheat and fan forced oven to 150C and line 2 baking trays with canola oil spray and baking paper.
    2. Place the oats, coconut, flour and sugars into the large mixer bowl with the beaters attached.
    3. In a small saucepan, combine the butter, golden syrup and treacle and melt over a low heat. When it begins to simmer, combine the bicarb and water in a small dish and then add straight to the pan.
    4. Working quickly, pour the butter mixture into the mixing bowl and turn the settings dial to setting 1 and allow to mix until just combined, approximately 30 seconds.
    5. Roll the dough into 1 tablespoon sized round balls and place onto the oven tray 10cm apart. Place into the oven and bake for 15 minutes. Allow to cool on cake cooling racks.
    6. Pour the melted chocolate into a small zip lock bag and cut 2mm away from the tip of the bag. Drizzle the chocolate over each biscuit in a zig zag pattern and allow to set.

    This recipe was developed using a Kambrook Appliance.


    • PowerMIx Combo Stand MixerPowerMIx Combo Stand Mixer
    • Hot Top Mini-OvenHot Top Mini-Oven
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    Guest 12 August 2022

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