A Perfect Pantry
Chocolate ANZAC Biscuits
- PREP TIME
5 min - COOK TIME
15 min - READY TIME
- - SERVINGS
30 piece
Ingredients
- 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
Directions
- Preheat and fan forced oven to 150C and line 2 baking trays with canola oil spray and baking paper.
- Place the oats, coconut, flour and sugars into the large mixer bowl with the beaters attached.
- 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.
- 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.
- 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.
- 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.
APPLIANCES
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