- Publish Date
- Monday, 19 April 2021, 3:44PM
Created with love, this Allyson Gofton recipe is a celebration of our soldiers and a home-baked Kiwi classic!
- 15 minutes
- 12-15 minutes
- Makes about 36
- 1 cup flour
- 1 cup sugar
- 1 cup rolled oats
- 1 cup desiccated coconut
- 175 grams butter
- 2 tablespoons golden syrup
- 1 teaspoon vanilla essence
- 1 teaspoon baking soda
- 2 tablespoons boiling water
- 150 grams dark chocolate
- Preheat the oven to 180ºC. Lightly grease 1-2 baking trays or line with baking paper.
- In a large bowl, sift flour with a good pinch of salt. Stir in the sugar, rolled oats and coconut and make a well in the centre.
- In a saucepan, melt the butter, golden syrup and vanilla essence together.
- Dissolve the baking soda in the boiling water. Mix into the melted butter and quickly pour into the well. Mix all the ingredients together quickly.
- Roll tablespoonfuls of the mixture into balls and place on the prepared trays. Flatten with the tines of a floured fork.
- Bake in the preheated oven for 12-15 minutes until the biscuits have flattened out and have become a reddish-brown colour.
- Transfer to a cake rack. They will crispen as they cool.
- Melt chocolate either in the microwave or over the top of a double saucepan.
- Dip half an Anzac into the melted chocolate and allow the excess to fall off.
- Place on a baking paper-lined tray and allow the chocolate to set before storing in an airtight container.