Chocolate-dipped ANZAC biscuits
Nothing beats a classic ANZAC biscuit, except maybe our chocolate dipped version. It’s a simple addition to the classic biscuit and one we think you’re going to love.
- 135g plain flour
- 55g desiccated coconut
- 110g rolled oats
- 150g soft brown sugar
- 65g white sugar
- pinch of flaky sea salt
- 175g Anchor Unsalted Butter
- 55g golden syrup
- ¾ teaspoon baking soda
200g dark chocolate
- Preheat your oven to 160°C bake. Line two baking sheets with non-stick baking paper.
- Mix all the dry ingredients in a large bowl and set aside.
- Melt the butter in a saucepan over a medium heat. Then add the golden syrup to the butter and swirl in the pan until fully combined. Set aside to cool slightly then whisk in the baking soda. (it will bubble and foam up).
- Use a spatula to scrape the wet mixture into the dry ingredients and mix together.
- Taking two tablespoons of mixture at a time, form an evenly-shaped ball. Place on the baking tray, leaving space for the biscuits to spread when baking.
- Bake the biscuits for 15 minutes or until golden and crispy.
- Remove and let them cool completely.
- Melt the dark chocolate in a heat proof bowl and allow to cool slightly. Then take an ANZAC biscuit dip into the melted chocolate, and place on a rack to cool. Repeat with the remaining biscuits. Once the chocolate has hardened store in an airtight container.