Ok. This is the first time I’ve posted a recipe. I guess I normally keep my posting more closely related to the creative things I do, but this is a little creative, because it is my take on Anzac biscuits.
I started making Anzac biscuits for my husband’s first Anzac Day in Australia. He’s from America and had no idea what these were. As any good Australian would, I was looking for opportunities to share a piece of our culture, so he could find more things to enjoy about Australia, so he could expand his knowledge of Australia, so I could prove that not all Australian foods were as hard to like as Vegemite and so I could have the fun part of introducing something yummy to someone.
There was a problem with this though. Neither of us like coconut, so it had to go. The other thing is that I really like chocolate. So from a combination of searching for coconut-less anzac biscuits and me just adding chocolate. I now have the best tasting biscuit ever… probably. I am not kidding. These things are great. Now before you say there is a point at which Anzac biscuits cease to be Anzac biscuits, I’ll remind you that they are already not what they used to be. Those things had to travel long distances, in the heat, and last for a long time so they would reach troops on distant shores. The other thing, is that regardless of what I put in them, they still afford me the opportunity to teach my husband and now my little ones some history and local culture. So, now that everyone is feeling a little less judgey, I bring to you my…
Coconut-less Chocolate Anzac Biscuits
‘Wet ingredients’ – 1
90 grams butter
1 tablespoons golden syrup
‘Wet ingredients’ – 2
1 tablespoon boiling water
1 teaspoon baking soda (bicarb)
1 cup rolled oats
1 teaspoon salt
1/2 cup flour
1/2 cup sugar
1/2 cup chocolate chips (Omit these without adjusting other ingredients if you want. It still works)
- Mix dry ingredients in a large bowl.
- In a saucepan, gently melt the butter, then add the golden syrup and heat, stirring until thoroughly combined.
- Put the baking soda in a cup or small bowl then pour in the boiling tablespoon of water.
- Pour the foaming mixture into the warm butter/golden syrup mixture and stir. It will foam a bit. That’s ok. It’s supposed to do that.
- Now gradually add the wet mixture to the dry ingredients, stirring well.
- Add chocolate chips and mix. If you you want to make plain ones for the kids, skip this step and go straight to the next step. (I usually make up some plain, then half with chocolate.)
- Place walnut size pieces of the dough on a buttered oven tray and then press down with the back of a fork to flatten.
Bake at 175 degrees C for approx 17 mins.
Additional Notes: If you like them thin and crispy, make sure the oven is nice and hot first. If you like them thicker and crunchier, then lower the heat.
Recommendation: Eat while still warm!