Double choc ANZAC biscuits
Double choc ANZAC biscuits

Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, double choc anzac biscuits. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Combine the flour, choc bits, oats, coconut, sugars and cocoa powder in a large bowl. Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth. Drizzle the chocolate over the top of the biscuits.

Double choc ANZAC biscuits is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Double choc ANZAC biscuits is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have double choc anzac biscuits using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Double choc ANZAC biscuits:
  1. Take 1 cup plain flour
  2. Prepare 100 grams dark choc bits
  3. Prepare 75 grams White choc bits
  4. Prepare 1 cup rolled toasted oats
  5. Make ready 1 cup desiccated coconut
  6. Get 2/3 Brown sugar, firmly packed
  7. Make ready 3 tbsp Cocoa powder
  8. Get 150 grams butter
  9. Get 2 1/2 tbsp golden syrup
  10. Make ready 1 tbsp water
  11. Make ready 1/2 tsp bi carb soda

I made a double batch today and quickly popped them in the freezer after sampling a few with a cuppa! Everything You Need To Know About Curtis Stone. The exact origins of the Anzac biscuit that we have come to know and love today is still a bit of a mystery. These chewy-crisp, buttery oatmeal-coconut cookies are native to Australia, where they had their origin back in World War I.

Instructions to make Double choc ANZAC biscuits:
  1. Preheat oven to 160°C. Line 2 large baking trays with non-stick baking paper.
  2. Combine the flour, choc bits, oats, coconut, sugar and cocoa powder in a large bowl.
  3. In a saucepan over low heat, combine butter, syrup and water and stir until butter melted.
  4. Add the bi carb to the butter then mix into the oat mix.
  5. Roll tablespoons of the mix into balls and place about 5cm apart on the trays. Flatten with fork until about 1cm thick. Bake for 15 minutes, swapping the trays shelves halfway through cooking. Set aside for 10 minutes to cool before transferring to a wire rack to cool completely.

Legend has it that wives and mothers would mail them to their soldiers in ANZAC — the Australian and New Zealand Army Corps. These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli. I have tried a few different Anzac biscuit recipes and this one has the best balanced list of ingredients of all. The only downside is that the indicated cooking time will give very tough brittle cookies. The only change I made was to double the golden syrup to give us a more crunchy biscuit.

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