Choc-dipped Anzac biscuits

Mmmm… Easter is only a week away! And as you Australians would have noticed, this year’s Anzac Day falls on the same weekend – resulting in five days off work for most of us. I decided to celebrate the occasion with Anzac bikkies… dipped in chocolate.

Ingredients

75 g rolled oats

120 g self-raising flour

90 g caster sugar
90 g brown sugar

50 g shredded (or desiccated) coconut

100 g unsalted butter (chopped)

1½ Tbs golden syrup

1½ Tbs boiling water

1 tsp bi-carbonate of soda

250 g chocolate (chopped)

2½ tsp olive oil

Method

1.       Preheat oven to 150°C and line baking trays with baking paper

2.       Roughly combine oats, flour, sugars and coconut in a bowl

3.       Melt butter with the golden syrup and water in a saucepan over medium heat

4.       Remove from heat and whisk in the bi-carbonate of soda

5.       Pour the syrup mixture over the dry ingredients and mix together with a wooden spoon

6.       Form tablespoonsful of mixture into balls and place on the baking trays 4 cm apart

7.       Bake for 12 minutes, then cool on trays for approximately five minutes (to enable biscuits to harden) before transferring to racks to cool completely

8.       Place chocolate in a heatproof bowl over a saucepan of simmering water until melted, then stir chocolate until smooth. Remove from heat and stir in oil.

9.       Dip each biscuit into the chocolate mixture, then leave to set on wire racks or cold plates covered with baking paper.

Makes 30

Tips

• Anzac biscuits spread much more than normal biscuits during cooking, so take care to use only a tablespoonful of mixture for each biscuit and place them the full 4 cm apart on the trays.