Famous as the biscuits sent in care packages to ANZAC soldiers, Anzac biscuits are traditionally made with ingredients that do not spoil. The addition of choc chips from your leftover Easter stash makes these biscuits a cross between a coconut rough and an Anzac biscuit. Wrap them up to take on your favourite Anzac Day long-weekend activity.
Makes 8 large biscuits
1.Preheat oven to 180 C. Lay a piece of baking paper on your baking tray.
2.Place all the dry ingredients (excluding chocolate chips) into a bowl and stir to combine.
3.Place the butter, golden syrup and water into a saucepan and place over medium heat. Stir gently until butter has melted.
4.Pour the melted butter mix into the dry ingredients and stir to combine. Add the choc chips and stir until just combined.
5.Anzac biscuit mixture is typically very crumbly and this recipe is no exception, especially with the addition of the choc chips.
6.Roll and squeeze the mixture into 5cm diameter balls and place them on the baking paper with plenty of space between them.
7.Bake for 10 minutes then remove the tray. Gently and slowly press the balls down with a metal spatula. Bake a further 5 minutes.
8.Allow them to cool for about 10 minutes before taking them off the tray, otherwise they will fall apart. Once cooled they are firm and chunky and even a bit chewy!
Recipe and photography by Laura Varsanyi, The Creative Muster.