Today I was on an Anzac bikkie baking mission. It's a tradition for me to whip up a batch for Anzac Day every year and I wasn't about to break with tradition... or maybe just a little. Over the years, I have attempted that many recipe variations of the humble Anzac biscuit, I really don't have a favourite one. If anything, I'm totally confused as to what is the right combo of ingredients and/or preparation to make the perfect cookie.
So this year, I took one straight out of The Women's Weekly Easy Cakes & Biscuits book. Easy! But being the chocoholic sweet tooth that I am, I added my own variation, in what I like to call the 'choc-slathered' version of Anzac bikkies. Totally indulgent. Totally delicious. And if there is any spare chocolate lying around the house... so worth slathering a few of those babies in it.
Anzac Biscuits (Choc-Slathered)
Preparation & cook time: 35mins
125g (4 ounces) butter, chopped
2 tablespoons golden syrup or treacle
1 tablespoon water
1/2 teaspoon bicarbonate of soda
1 cup (220g) firmly packed brown sugar
1/2 cup (40g) desiccated coconut
1 cup (90g) rolled oats
1 cup (150g) plain flour
Preheat oven to 160 degrees.
Line oven trays with baking paper
Stir butter, syrup and water in large saucepan over low heat until smooth
Remove from heat; stir in soda then remaining ingredients
Roll tablespoons of mixture into balls
Place about 5cm (2 inches) apart on trays, flatten slightly
Bake about 20mins
Cool on trays
I used approx 150g Cadbury Dairy Milk
Melted in a heat proof jug, sitting in a small saucepan
of boiling water
Then generously coated the underside of a handful of bikkies