These chewy ANZAC biscuits, coated in smooth chocolate, are the ultimate twist on the Aussie classic. Made with oats, coconut, and maple or golden syrup, they’re the perfect chewy oat biscuits for ANZAC Day or anytime you crave a delicious, nostalgic snack
Chocolate Coated Chewy ANZAC Biscuits (Oat Biscuits)
Chocolate Coated Chewy ANZAC Biscuits (Oat Biscuits)
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Category
Dessert
Cuisine
Australian
Author:
Ashley’s Place
Servings
12
Prep Time
5 minutes
Cook Time
7 minutes
Anzac Biscuits are a classic Australian and New Zealand biscuit we grow up eating and were taught that they were a biscuit that originated around the War hence the name ANZAC (Australian and New Zealand Army Corps) which whether or not this is correct (there is a lot of discussions about this online) it is apart of Anzac Day for us. But these Biscuits are very much like what you may think as an Oat Cookie or Oat Biscuit and are super easy to make and delicious. And adding chocolate is definetly not traditional but still delicious
Ingredients
- 🍁 70g Oats
- 🍁 85g plain flour
- 🍁 65g Brown Sugar
- 🍁 30g shredded Coconut
- 🍁 1/2tsp Bi Carb
- 🍁 60g Unsalted Butter melted
- 🍁 50g of Maple or Golden Syrup
- 🍁 1 Tsp of water
Directions
- 🤎 Pre-Heat Oven to 180 degrees and line a large flat metal baking tray non-stick baking
- paper
- 🤎 Melt butter in a microwave safe dish in 30 second burst until it is just melted, stir well
- between bursts. You want it to be just melted, not hot and bubbling
- 🤎 Add your dry ingredients, melted butter, maple or golden syrup (I prefer the maple syrup but this is a personal preference so pick your fav) & water to
- your bowl then mix until all ingredients are combined really well.
- 🤎 Scoop a small spoon amount of Anzac Biscuit dough and roll into 12 even sized balls, leave a few cm gaps between each biscuit so they have room to spread a little and you don’t end up with one big Anzac biscuit
- 🤎 Flatten out a bit by pushing the back of a spoon on top of the biscuits, push
- them down only a little they will spread in the oven
- 🤎 Pop into the oven on the lower shelf to cook for 6-7 minutes or until they are golden
- brown, if you like them more crispy leave them in for longer. But watch they don’t burn, they bake quickly
- 🤎 Now here is the hard part, once they are cooked leave your biscuits for 5 mins on the tray and then move to a cooling rack to cool completely
🤎 Melt your chocolate in 30 second bursts in the microwave mixing well in-between each zap
🤎 Dip your cooled biscuits into your melted chocolate, or drizzle over and leave to set chocolate side up
🤎 You can put them in the fridge but they will also harden just on the bench as long as its not too hot
Recipe Note
Expert Tips, Variations & FAQ's:
- You can use either Maple or Golden Syrup for these but I personally prefer Maple Syrup for mine I like the flavour better but use what you have available
- You want to use Desiccated Coconut for these biscuits as well not a thicker shaved version
- Store your Anzac Biscuits in an airtight container for up to two weeks, they are a great addition to the freezer as well for about 4- 6 months.
- Don't over melt the chocolate when you zap it for 30 seconds then mix it really well before zapping again as the residual heat from the bowl will help melt the chocolate without burning it
- If it is humid or warm you can store these in the fridge so your chocolcate doesn't melt