Chocolate Anzac Biscuits
Indulge in the perfect fusion of tradition and decadence with these Chocolate Anzac Biscuits—a delightful twist on the classic Australian treat. Featuring the wholesome base of rolled oats, desiccated coconut, and golden syrup, these biscuits are elevated with the addition of rich dark chocolate chunks for a luscious upgrade. With a crisp exterior, a chewy center, and the satisfying contrast of earthy oats and velvety chocolate, they’re as pleasing to make as they are to eat. Ready in just under 30 minutes, these homemade biscuits are ideal for afternoon tea, a snack on the go, or a thoughtful, crowd-pleasing gift. Don’t shy away from this easy-to-follow recipe that’s packed with flavor, texture, and a nod to Anzac tradition—perfect for creating a chocolatey twist on an old favorite!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup plain flour
- 0.75 cup desiccated coconut
- 0.75 cup brown sugar
- 125 grams unsalted butter
- 2 tablespoons golden syrup
- 2 tablespoons hot water
- 1 teaspoon baking soda
- 150 grams dark chocolate chunks
- 0.25 teaspoon salt
Instructions
Preheat your oven to 160°C (320°F) and line two baking trays with parchment paper.
In a large mixing bowl, combine the rolled oats, plain flour, desiccated coconut, brown sugar, and salt. Mix well to ensure the dry ingredients are evenly distributed.
In a small saucepan over low heat, melt the unsalted butter and golden syrup until smooth. Remove the saucepan from the heat and stir in the hot water.
Add the baking soda to the butter mixture and stir until it becomes frothy.
Pour the frothy butter mixture into the dry ingredients and stir gently to combine.
Fold the dark chocolate chunks into the dough, ensuring they are evenly distributed.
Roll tablespoon-sized portions of the mixture into balls and place them on the prepared baking trays, leaving about 5 cm (2 inches) of space between each ball to allow room for spreading.
Gently flatten each ball with the back of a fork to form a cookie shape.
Bake in the preheated oven for 10-12 minutes, or until the biscuits are golden brown. Keep an eye on them to prevent over-browning.
Remove the trays from the oven and let the biscuits cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the Chocolate Anzac Biscuits with a warm cup of tea or store them in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
3172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.7 g | 279% | |
| Saturated Fat | 143.5 g | 718% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 1408 mg | 61% | |
| Total Carbohydrate | 307.4 g | 112% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 218.1 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 2100 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
