Saturday, February 5, 2011

Double Choc Anzac Biscuits

Ingredients

1 cup plain flour
150g dark choc bits
1 cup good-quality whole rolled oats
1 cup desiccated coconut
1/2 cup, firmly packed brown sugar
1/4 cup caster sugar
2 tablespoons cocoa powder
125g butter
2 tablespoons golden syrup
2 tablespoons water
1/2 teaspoon bicarbonate of soda
150g dark chocolate melts

Method
Preparation Time: 20-35 minutes
Cooking Time: 20 minutes

Makes 32
1. Preheat oven to 160°C. Line 2 large baking trays with non-stick baking paper.

2. Combine the flour, choc bits, oats, coconut, sugars and cocoa powder in a large bowl.

3. Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth.

4. Stir in the bicarbonate of soda. Add to the oat mixture and stir until well combined.

5. Roll level tablespoonfuls of the mixture into balls and place, about 5cm apart, on the prepared trays. Flatten until about 1cm thick. Bake, swapping trays to upper and lower oven shelves halfway through cooking, for 15 minutes or until crisp. Set aside for 10 minutes to cool before transferring to a wire rack to cool completely.

6. Place the dark chocolate melts in a small heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir with a metal spoon until melted. Spoon into a small sealable plastic bag. Seal and cut the corner from the bag to make a small hole. Drizzle the chocolate over the top of the biscuits. Set aside for 5 minutes or until set.

CREDITS: Recipe by Michelle Southan

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