Chocolate Dipped Anzac Biscuits

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With Anzac Day just around the corner I decided to whip up a batch of Anzac biscuits. Truth is, I actually make Anzac biscuits quite frequently throughout the year, as my husband loves them and they are perfect to keep on hand for snacks during the week. With all the additives and preservatives that are found in store-bought biscuits (although convenient) I very rarely purchase sweets and biscuits from the supermarket and would much prefer sparing 30 minutes to make these yummy (and quite moreish!!) biscuits.

I usually don't defer from the traditional Anzac biscuit recipe, but I decided to jazz them up a bit here, and what better way to do that then by spreading a thin layer of dark chocolate on the base! Husband and toddler definitely approved of them!


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Chocolate Dipped Anzac Biscuits

Preparation time: 20 minutes

Makes approximately 20

1 cup (90g) oats 

1 cup (150g)  plain flour, sifted

1/2 cup (110g) caster sugar

1/4 cup (66g) raw sugar

3/4 cup (60g) desiccated coconut

125g butter

1 tablespoon golden syrup

1 teaspoon bicarbonate of soda

2 tablespoons boiling water

180g dark chocolate, melted


1. Preheat oven to 150˚C (or 130˚C fan-forced). Line oven trays with baking paper.

2. Combine oats, flour, sugars and coconut in a bowl and set aside.

3. In a medium saucepan, melt butter and golden syrup together over low heat. Combine bicarb soda and boiling water in a small glass bowl and mix together with a teaspoon, then add to the butter mixture. While still warm, stir this mixture into the dry ingredients.

4. Roll the dough into small (tablespoon-size) balls and place on baking tray about 4cm apart. Flatten slightly.

5. Bake for about 20 minutes, or until golden. Remove from oven and allow to cool on trays for about 5 minutes, before placing onto a wire rack to cool.

6. Using a small metal spatula or knife, spread a thin layer of melted chocolate over the cooled biscuits. Carefully run a fork through the chocolate to create the wave effect. Place on a tray and refrigerate until set.

The biscuits can be stored in an airtight container at room temperature for about 3-4 days.