I first made these a couple of years ago, and they were so amazoid I think only a few made it to work – or maybe they didn’t make it at all. Either way my tummy was super happy with them and I filed the recipe away for future use.
Then I lost it.
You know when you put something somewhere and you think to yourself “OMG that it’s such a clever place to put it I’ll never forget THAT” and then you pat yourself on the back for being so organised?
You know when months later you go “Where the crap did I hide that recipe” because you put it in some totally obscure location that you’d never think of?
Fast forward to me flicking through the worlds thickest cookbook and REJOICE what should be within its pages but a scrap of paper containing this gem of a recipe.
I know, it’s only an ANZAC biscuit with chocolate in it. Still.. doesn’t stop it from being one of my faves.
Do you know the history of the ANZAC biscuit? Because I didn’t.
Ingredients:
Makes roughly 25 biscuits
1 cup rolled oats
1 cup plain flour
3/4 cup caster sugar
1/2 cup shredded coconut
130g unsalted butter
1/4 cup + 1 tablespoon golden syrup
1/2 teaspoon bicarb soda
1 cup choc chips
Method:
- Preheat oven to 180°C and line 2 baking trays with baking paper
- Combine dry ingredients in a large bowl
- Melt butter and golden syrup in a small saucepan, once melted add bicarb soda and stir until foamy
- Pour this mix over the dry ingredients and mix to combine
- Stir through the chocolate chips
- Place tablespoon sized balls of mixture on baking trays, and flatten slightly
- Bake for 8-10 minutes or until golden
- Cool on trays
I dare you to NOT eat any of these straight out of the oven. Finger burns be damned!
