Chocolate Dipped Anzac Biscuits

 

 

There are many foods that take you back to your childhood the  moment you smell them. Anzac Biscuits are one of those for me. They are so easy to make that they are often one of the first baking treats that you make when you start out in the kitchen as a child.

For those out of NZ and Australia who are unfamiliar with this most delicious of cookie, here is a brief rundown of how they came to be.

 

ANZAC refers to the Australia New Zealand Army Corp. These were soldiers from these shores who served most gallantly in World War One ( and since the term has extended to other wars too)

The fairy tale story is that wifes and mothers sent tins of these biscuits to their loved ones serving at Gallipoli .

Sadly however this tale seems to be more fiction than fact.  The truth is that rolled oat based biscuits were often sold at galas, fairs and fetes in order to raise money for the War effort, and so these biscuits were known as the “Soldiers Biscuits” .T he combination of the name Anzac and the recipe now associated with it first appeared in the 9th edition of St Andrew's Cookery Book (Dunedin, 1921) under the name "Anzac Crispies". Subsequent editions renamed this "Anzac Biscuits"

These days they are made  and sold all year round but often made on Anzac Day which is April 25th

More on this topic can be found here and here , but you didnt come here for a history lesson did you ??

The standard recipe for Anzac Biscuits is easy to find but mine have that little touch of something different  with the addition of chopped glace ginger, chocolate chunks  and a nice dark chocolate bottom!

You could replace the ginger with dried apricots or raisins or just leave it out altogether – as you could also do with the chocolate chunks

CHOCOLATE DIPPED ANZAC BISCUITS

 

1 cup rolled oats

1 cup flour

1 cup soft brown sugar

1 cup dessicated or thread coconut

½ cup chopped dark chocolate (optional)

½ cup chopped glace ginger (optional)

2 T golden syrup

150g butter

1T water

½ tsp baking soda

150 gms dark chocolate for dipping

Preheat Oven to 160C FanBake

In a large bowl, mix the rolled oats, flour, brown sugar, coconut, first portion of chocolate and ginger.

In a saucepan melt butter, golden syrup and water.

Add baking soda and stir .

While mixture is bubbling pour  into well in dry ingredients and mix well

Roll into balls ( I like mine quite small but you can make them as large as you like) and slightly flatten with the palm of your hand  and place on baking tray .

Bake for 15 minutes or until golden.

If desired flatten tops slightly with spatula immediately on removing from oven while still soft.

Allow to cool slightly before moving to rack to cool completely. ( Biscuits will be soft and easily broken when they are still hot)

Melt 2nd portion of chocolate and dip the base of the cooled biscuits. Turn upside down on baking rack until chocolate is set..