Chocolate Anzac Biscuits

Satisfy your sweet tooth by making a batch of these Chocolate Anzac Biscuits. Crunchy and sweet oatmeal cookies are dipped in your choice of milk or dark chocolate for a delicious treat.

Try something a little different this Anzac Day and a make a batch of these Chocolate Anzac Biscuits. These crunchy golden biscuits are dipped in your choice of milk or dark chocolate for a delicious new spin on the much loved Aussie treat.

For fans of my Chewy Anzac Biscuits - you can feel free to use that recipe and just dip those biscuits in chocolate. But I find I like this crunchier version when I'm dipping the biscuits in chocolate.

The biscuits still have the signature buttery caramel taste we all know and love, and are just a bit firmer to bite. Dip them in your favourite melted chocolate (I'm a milk chocolate girl) and you'll find the batch disappears pretty quickly!

chocolate anzac biscuits on a wire rack.

INGREDIENTS FOR CHOCOLATE ANZAC BISCUITS

Here's what you'll need to make these biscuits (measurements listed in the full recipe at the bottom of this page)...

Rolled Oats / Old Fashioned Oats
Plain / All Purpose Flour
Brown Sugar
Desiccated Coconut / Finely Shredded Coconut
Butter
Golden Syrup
Bicarb Soda
Milk or Dark Chocolate - I used Cadbury melts.

INSTRUCTIONS

Preheat - Preheat the oven to 160C / 320F, and line two baking trays with baking paper or silicone mats.

Mix the dry ingredients - Combine oats, flour, sugar and coconut in a mixing bowl.

flour, rolled oats, brown sugar and coconut in a glass bowl.

Mix the wet ingredients - Place butter and golden syrup in a saucepan over medium heat. Stir for 2 minutes, or until the butter has melted. Remove the saucepan from the heat. Mix bicarb with the 2 tablespoon of boiling water, then add to the saucepan. The butter will appear frothy - this is good. No cause for alarm.

butter and golden syrup melted in a saucepan.

Stir together the wet and dry ingredients - Pour the wet ingredients into the mixing bowl and stir to combine. Grab a teaspoon of the mixture and roll it into a ball, then place on the prepared baking tray. Press down to flatten slightly. Repeat with the remaining mixture, leaving a gap between the biscuits.

anzac biscuits on a baking tray ready for the oven.

Bake - Place the trays in the oven and bake for 15 minutes or until deep golden brown. When you remove the biscuits they'll still be soft to touch, but will harden while cooling. Leave in the trays to cool for 15 minutes, then move to a wire rack to cool completely.

Dip in Chocolate - Add chocolate to a microwave-safe bowl (if it's a block, break it up first) and microwave on high in 20 second intervals, stirring well each time, until melted and smooth. Dip half of each biscuit into the chocolate and place back on wire rack to set.

TOP TIPS

Store leftover Anzac biscuits in an airtight container at room temperature for up to a week.
The uncooked biscuit dough can be frozen. Simply shape into balls, place onto a baking tray and freeze for 30 minutes, then move to an airtight container or ziplock bag.

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RECIPE

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Satisfy your sweet tooth by making a batch of these Chocolate Anzac Biscuits. Crunchy and sweet oatmeal cookies are dipped in your choice of milk or dark chocolate for a delicious treat.

5 Stars (4 Reviews)

servings

20

Scale

Instructions

1

Preheat - Preheat the oven to 160C / 320F, and line two baking trays with baking paper or silicone mats.

2

Mix the dry ingredients - Combine oats, flour, sugar and coconut in a mixing bowl.

3

Mix the wet ingredients - Place butter and golden syrup in a saucepan over medium heat. Stir for 2 minutes, or until the butter has melted. Remove the saucepan from the heat. Mix bicarb with the 2 tbsp of boiling water, then add to the saucepan. The butter will appear frothy - this is good. No cause for alarm.

4

Mix the wet and dry ingredients together - Pour the wet ingredients into the mixing bowl and stir to combine. Grab a teaspoon of the mixture and roll it into a ball, then place on the prepared baking tray. Press down to flatten slightly. Repeat with the remaining mixture, leaving a gap between the biscuits.

5

Bake - Place the trays in the oven and bake for 15 minutes or until deep golden brown. When you remove the biscuits they'll still be soft to touch, but will harden while cooling. Leave in the trays to cool for 15 minutes, then move to a wire rack to cool completely.

6

Dip in Chocolate - Add chocolate to a microwave-safe bowl (if it's a block, break it up first) and microwave on high in 20 second intervals, stirring well each time, until melted and smooth. Dip half of each biscuit into the chocolate and place back on wire rack to set.

Notes

Store leftover Anzac biscuits in an airtight container at room temperature for up to a week.

The uncooked biscuit dough can be frozen. Simply shape into balls, place onto a baking tray and freeze for 30 minutes, then move to an airtight container or ziplock bag.