I love Anzac bikkies – the golden syrup flavour, the coconut, yum. But if you want to make them even more delicious, add chocolate. Add whatever type of chocolate you like – choc chips, or if you want them chunkier, roughly chop a block of chocolate. If you are a traditionalist this recipe is almost as nice without the chocolate. Almost.
Ingredients
1 cup / 150 grams plain flour
1 cup / 100 grams rolled oats
¾ cup / 125 grams brown sugar
¾ cup / 50 grams dessicated coconut
1 cup choc bits
150 g butter
2 tbs golden syrup
2 tbs boiling water
1 ½ tsp bicarbonate of soda
Method
- Preheat oven to 180 degress C and prepare some biscuit trays. Combine flour, rolled oats, sugar, coconut and choc chips in a large bowl.
- Melt the butter and syrup together. Combine the water and soda in a small bowl and blend into butter mix. Allow to cool quite a bit so the butter mixture doesn’t melt the choc chips.
- Pour the butter mixture over dry ingredients and mix well. Place teaspoons of the mixture onto greased baking trays and bake for 12 – 15 minutes. If you like your Anzacs chewy then remove when a very light golden colour; for crunchier biscuits leave in oven for a few minutes longer. Cool on trays for a few minutes, then transfer to a wire rack to cool completely.