Ingredients
Choc anzac biscuits
Method
Choc anzac biscuits
1.Preheat oven to 165°C (145°C fan – forced). Line 2 trays with baking paper.
2.Heat butter and golden syrup in saucepan over medium-high heat and bring to a gentle simmer.
3.Meanwhile, place oats, coconut, flour and sugars into large bowl and stir to combine.
4.When butter/syrup mix has come to a simmer, combine boiling water and soda in small bowl (stir well). Add soda/water to butter/syrup, making sure you get all the soda in the mixture. It will froth up.
5.Add frothing liquid to dry ingredients and stir to combine.
6.Roll mix into 20 balls (about the size of a golf ball) and place on lined trays, leaving space between each to allow for spreading. Flatten balls slightly with palm of your hand.
7.Bake for 20 to 25 mins, swapping trays on racks after 14 mins. Remove from oven and allow to cool for 10 mins on tray to firm up slightly before transferring to wire racks to cool completely.
8.Once biscuits are cooled, melt chocolate in microwave on medium heat for 2 to 3 mins, stirring every minute.
9.Place rack back over one of the trays and , using fork, drizzle chocolate in a fast back-and-forth motion. Repeat with remaining biscuits. Place in fridge to set.