How to Prepare Perfect Double choc ANZAC biscuits

Double choc ANZAC biscuits. Anzac biscuits should be crispy, crispy, crispy!!! Just like the original created by the soldiers' wives over a century ago!. But actually, if you want chewy it's very simple - just reduce the bake time by a few minutes.

Chewy, sweet and easy to make! How to bake the PERFECT Anzac biscuit - courtesy of the Country Anzac biscuits were baked and sent to soldiers during WWI There has been much debate on the best ANZAC biscuit recipe ANZAC Biscuits. The Anzac biscuit is a sweet biscuit, popular in Australia and New Zealand, made using rolled oats, flour, sugar, butter (or margarine), golden syrup, baking soda, boiling water, and (optionally) desiccated coconut. You can have Double choc ANZAC biscuits using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Double choc ANZAC biscuits

1. It's 1 cup of plain flour.
2. It's 100 grams of dark choc bits.
3. You need 75 grams of White choc bits.
4. It's 1 cup of rolled toasted oats.
5. Prepare 1 cup of desiccated coconut.
6. It's 2/3 of Brown sugar, firmly packed.
7. Prepare 3 tbsp of Cocoa powder.
8. It's 150 grams of butter.
9. You need 2 1/2 tbsp of golden syrup.
10. It's 1 tbsp of water.
11. It's 1/2 tsp of bi carb soda.

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. Exactly when sweet, eggless, rolled oat-based biscuits came to be called "Anzac" is unclear, but most sources agree that the iconic Antipodean confection—and its name—evolved over time around the first World War. These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli.

Double choc ANZAC biscuits step by step

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..

And while they are traditionally eaten on Anzac day, they can be eaten all year round. When making Anzac biscuits, I find it hard to measure out golden syrup accurately in tablespoons as directed by the recipe. Testing Variables for the perfect Anzac Biscuit. Why are there two quantities of butter in your recipe? Using the double / triple function in the recipe card.