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Recipe: Appetizing Double choc ANZAC biscuits

Double choc ANZAC biscuits. Combine the flour, choc bits, oats, coconut, sugars and cocoa powder in a large bowl. Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth. Drizzle the chocolate over the top of the biscuits.

Double choc ANZAC biscuits The warm sweetness from the golden syrup combined with. These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli. Chewy, sweet and easy to make! You can cook Double choc ANZAC biscuits using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Double choc ANZAC biscuits

  1. It's 1 cup of plain flour.
  2. Prepare 100 grams of dark choc bits.
  3. It's 75 grams of White choc bits.
  4. Prepare 1 cup of rolled toasted oats.
  5. Prepare 1 cup of desiccated coconut.
  6. It's 2/3 of Brown sugar, firmly packed.
  7. It's 3 tbsp of Cocoa powder.
  8. Prepare 150 grams of butter.
  9. It's 2 1/2 tbsp of golden syrup.
  10. You need 1 tbsp of water.
  11. It's 1/2 tsp of bi carb soda.

Celebrate the spirit of the Anzacs with the biscuits named in their honour. Butterscotch flavoured biscuits with a creamy chocolate filling. How hard could it possibly be to replicate? I have made many Anzac biscuit recipes over the year but decided to try this one today.

Double choc ANZAC biscuits step by step

  1. Preheat oven to 160°C. Line 2 large baking trays with non-stick baking paper..
  2. Combine the flour, choc bits, oats, coconut, sugar and cocoa powder in a large bowl..
  3. In a saucepan over low heat, combine butter, syrup and water and stir until butter melted..
  4. Add the bi carb to the butter then mix into the oat mix..
  5. Roll tablespoons of the mix into balls and place about 5cm apart on the trays. Flatten with fork until about 1cm thick. Bake for 15 minutes, swapping the trays shelves halfway through cooking. Set aside for 10 minutes to cool before transferring to a wire rack to cool completely..

They are just perfect - crisp on the outside and chewy on the inside. Anzac biscuits are a classic treat in Australia and New Zealand. Spoom is a British term for sorbet lightened with meringue. I put the two foreign treats together for a happy, crunchy little ice cream sandwich. Chocolate makes everything taste better, even traditional Kiwi baking staples.

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