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Whether you are an university student simply starting your very own culinary experiments or a skilled cook with many dinner celebrations under your belt, there is constantly something brand-new to find out about cooking. We hope these Double choc ANZAC biscuits recipe and tips can help you in your kitchen tonight, and also get used to fabulous home-cooked dishes.

Use plain flour.
You need to prepare dark choc bits.
Prepare White choc bits.
Prepare rolled toasted oats.
You need desiccated coconut.
You need to prepare Brown sugar, firmly packed.
Use Cocoa powder.
Provide butter.
You need golden syrup.
Prepare water.
You need to prepare 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.

Preheat oven to 160°C. Line 2 large baking trays with non-stick baking paper..
Combine the flour, choc bits, oats, coconut, sugar and cocoa powder in a large bowl..
In a saucepan over low heat, combine butter, syrup and water and stir until butter melted..
Add the bi carb to the butter then mix into the oat mix..
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 These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli.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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