Chocolate ANZAC Biscuits
Those of you down under, you will know that tomorrow is ANZAC Day. Anzac Day is a national day of remembrance in both Australia and New Zealand – commemorated by both countries on April 25th every year to honour members of the Australian and New Zealand Army Corps (ANZAC) who fought at Gallipoli in Turkey during World War I.
The traditional ANZAC Biscuit is believed to have been created by the wives of soldiers abroad – making biscuits that kept well during naval transportation – hugely popular even today in Australia and New Zealand. For the traditionalists – simply omit the chocolate for an original ANZAC Biscuit – but this recipe adds a chocolate twist to the “Soldiers’ Biscuit”…
Ingredients
To make 24 of these you will need…
- 125g butter
- 2 tbsp golden syrup (or treacle)
- 1/2 tsp bicarbonate of soda
- 1/4 cup boiling water
- 1 cup rolled oats
- 1 cup plain flour
- 1 cup desiccated coconut
- 3/4 cup caster sugar
- 3/4 chocolate chips
Method
Preheat oven to 180°C and line two baking trays with non-stick baking paper.
Place the butter and golden syrup in a small saucepan over a medium heat and stir until melted.
Dissolve the bicarbonate of soda in boiling water and then stir into the butter mixture. Allow to cool slightly.
Place the dry ingredients (oats, flour, sugar, coconut and chocolate) in a large mixing bowl. Pour the butter mix over the dry ingredients and then mix to combine.
Spoon tablespoonfuls of the mixture into balls and place on the lined trays. Press down slightly. Bake for 10-15 minutes or until light golden and cooked and then transfer to a wire rack to cool. These biscuits can be stored in an airtight container for up to 1 week.
OMG..i love these cookies..my mum makes them minus the coconut every time during the school holidays..hmm.. well, any holiday actually :p
Look good! I do mine half dipped in chocolate like this http://tinyurl.com/2wjhenl <– Thats my baking blog btw!
Oh, I like the idea of half dipping them!
Mmmm… I’m all for the chocolate dipping.
I heard that they were made by the troops over a fire, on the back of the blade of a shovel. Makes for a good story, anyhow.
I usually try and whip up a batch about this time of year. Did some a couple of weeks back. Juggle the amounts of water and butter to vary the amount of “snap” they have.
Must try dipping…
If only I’d read this sooner and realised it was Anzac Day today I would have used this delightful recipe with a chocolate twist.
Agreed half dipped is delicious! If you ever have the dilemma of deciding on which type of wine to pair with a specific dessert, for example you might consider serving a New Zealand White Haven Pinot Noir You’ll get a touch of spice from the oak aging and a rich mouth feel from the malolactic fermentation.