Best Chocolate Anzac Biscuits Recipes

CRANBERRY & WHITE CHOCOLATE ANZAC BISCUITS

Steps:

• 1. Preheat oven to (160 deg C) 325 deg F. Line 2 trays with baking paper.
• 2. Combine flour, oats,sugar, coconut, cranberries and cinnamon in a large bowl.
• 3. Stir butter, honey and water in a small saucepan over medium heat until butter melts and mixture is smooth.
• 4. Stir in baking soda. Add mixture to the oat mix and stir well until combined.
• 5. Roll a tablespoon mixture into balls. (play with this amount to get size you want. I make large ones. about 2 inch balls or more)place about 1 inch or so apart on baking tray than flatted out to 1/2 inch thick with a fork.
• 6. Bake, swapping trays (upper and lower) shelves half way through. cooking for about 15 minutes until golden brown. Cool 10 minutes than transfer onto wire rack to cool completely.
• 7. Place chocolate into a microwave dish (or on stove) & melt. Spread chocolate over the base of biscuits with flat blade knife. Set aside to set. Hard to stop at one, that's why I make large ones.

CHOCOLATE ANZAC BISCUITS

Steps:

• Preheat the oven to 160°C Place the oats, flour sugar and coconut in a bowl and stir to combine; set aside.
• Place the butter and golden syrup in a small saucepan over a low heat and stir until melted and combined. Place the water and bicarbonate of soda in a bowl, stir to combine and add the butter mixture. Pour the butter mixture in with the oats mixture and stir until well combined.
• Place tablespoons of the mixture onto baking trays lined with baking paper, allowing room for spreading. Flatten slightly and bake for 10-12 minutes or until golden in colour. Allow to cool on the tray. Spread 1 tablespoon of melted chocolate on the base of each biscuit and place the biscuit chocolate side up, on a wire rack until set. Make about 24.