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Chocolate Dipped Anzac Biscuits

Apr 23, 2023 | 0 comments

Buttery, coconutty, caramelly Anzac biscuits are a New Zealand and Australian classic, and this version, delicately spiced and dipped in rich dark chocolate is an elevated twist on a delicious favourite. Plus, they take just 25 minutes to make.

Chocolate dipped Anzac biscuits topped with rose and coconut on a lined tray.

All Kiwis and Australians will have their own recipe for – and their own memory of – Anzac biscuits. Whether it’s the teeth-breaking, super crunchy version, or the soft chewy cookie the homely, caramelly flavour is always deliciously moreish.

Anzac biscuits are synonymous with Anzac Day, marked every year on 25 April. This is a day of national remembrance in New Zealand and Australia, to commemorate those who served and gave their lives during war.

They’re stuffed with a wonderful combination of standard cupboard ingredients – oats, flour and coconut form the base – elevated into something quite special. I’m mixing things up a little bit and adding in a couple of warming spices, and then dunking them in dark chocolate after baking.

Why you’ll love this recipe

  • Quick and easy – you’ll enjoy the biscuits in just 25 minutes.
  • Uses everyday store cupboard ingredients.
  • A delicious twist on a classic everyone will love.

Ingredients

Because of their wartime origins, the base ingredients for Anzac biscuits are simple cupboard staples. I’m adding in a couple of extras, but again, they should still be things you already have in your kitchen.

  • Oats. Go for rolled or porridge oats as they tend to be finer and will mix in better with the other ingredients.
  • Golden syrup. This is a thick, golden sugar syrup with a caramelly flavour. It’s very common and easy to find in New Zealand and Australia but can be a little trickier to find elsewhere. If you can’t find it, you can use maple syrup or honey.
  • Dark chocolate. I love using 70% dark chocolate to cut through the sweetness of the biscuits, but you can use whatever chocolate you like. I always use Whittakers when I’m in New Zealand, or Green & Blacks in the UK.
  • Spices. We’re using a little ground cinnamon, cardamom and nutmeg here. This isn’t traditional, so you can skip them if you like, or just use cinnamon.

How to make them

Mix the flour, oats, desiccated coconut, brown sugar, spices and a little salt in a large mixing bowl. Mix the baking soda with warm water and melt the butter, golden syrup and vanilla over medium heat. Pour the baking soda mix into the melted butter, stir to combine, and then pour it into the bowl with the dry ingredients. Mix to combine well.

Scoop up a heaped tablespoon of the mixture and roll it into a ball in your hands, then place it on a prepared oven tray, and repeat with the rest of the mixture. Lightly flatten each ball with the back of a fork and bake for 12 minutes, until golden.

PRO TIP: Anzac biscuits tend to spread in the oven as they are buttery biscuits, so if you have time, I recommend popping the trays into the fridge for at least 15 minutes before baking. Chilling them in this way means the butter will firm up and won’t melt as quickly in the oven and the flour will have more time to absorb the liquid. Essentially, it means they won’t spread as much.

If you have a cookie cutter, you can ‘scoot’ the biscuits into perfect circles as they come out of the oven (but this is totally optional). Then melt the dark chocolate (in the microwave is fine), and dunk each biscuit’s front half into the chocolate. Scatter with more coconut and a little sprinkling of flaky sea salt and leave to set.

Got a question?

Are Anzac biscuits meant to be chewy or crunchy?

The short answer is both. The traditional biscuit was hard and crunchy, but recipes vary now (especially as soft, chewy-centred biscuits become more popular). This recipe is a good mix – a lovely soft centre, with a crunchy outside.

How long will they last?

Anzac biscuits keep really well – at least 1 week, stored in an airtight container at room temperature.

My biscuits spread, what did I do wrong?

It’s important that your oven is at the right temperature – some ovens run hotter than others and it’s often this reason that your biscuits spread. I recommend chilling your biscuits on their trays for about 15 minutes before baking to help combat this.

Why is the recipe in grams?

Baking is all about precision and accuracy, and grams are the best way to make sure you’ll get the same result, every time. Cups vary massively – both the way different people pack the ingredients in and the actual volume differences in different countries. I use a simple, cheap digital scale and I highly recommend picking one up too, you’ll use it so much!

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Chocolate dipped Anzac biscuits topped with rose and coconut on a lined tray.

Chocolate Dipped Anzac Biscuits


  • Author: Kate Alexandra
  • Total Time: 24 minutes
  • Yield: 20 biscuits 1x
  • Diet: Vegetarian

Description

Buttery, coconutty, caramelly Anzac biscuits are a New Zealand and Australian classic, and this version, delicately spiced and dipped in rich dark chocolate is an elevated twist on a delicious favourite. Plus, they take just 25 minutes to make.


Ingredients

Units Scale

For the Anzac biscuits –

  • 150g plain flour
  • 150g rolled/porridge oats
  • 50g desiccated coconut
  • 120g brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 60ml warm water
  • 1 teaspoon baking soda
  • 160g butter
  • 1 1/2 tablespoons golden syrup (or use maple syrup or honey)
  • 1 teaspoon vanilla extract

For the topping –

  • 100g dark chocolate
  • 1/4 cup desiccated coconut
  • Flaky sea salt

Instructions

  1. Mix the dry ingredients. Heat oven to 160C/320F fan. Line two oven trays with baking paper. Add 150g flour, 150g oats, 50g desiccated coconut, 120g brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground cardamom, 1 teaspoon of nutmeg and 1/2 teaspoon of salt to a large mixing bowl. Use a wooden spoon or spatula to mix the ingredients together well.
  2. Mix the wet ingredients. In a small bowl, mix 60ml of warm water with 1 teaspoon of baking soda. Set a large pot over medium heat, then add 160g of diced butter, 1 1/2 tablespoons of golden syrup and 1 teaspoon of vanilla extract. Use a spoon or spatula to stir as the butter melts. Once it’s all melted, remove the pot from the heat and pour in the water/baking soda mixture. Stir to combine (there might be some bubbling up and fizzing from the baking soda, so be careful when you pour it in).
  3. Combine the wet and dry ingredients. Pour the butter/baking soda mix into the bowl with the flour, then mix well to combine into a thick dough. Use an ice cream scoop or a large dessert spoon to scoop up a heaped tablespoon of the mixture, then roll it into a ball in your hands. Place on the prepared tray, then repeat with the rest of the mixture, making sure to leave a couple of inches between each ball. Use the back of a fork to lightly press the ball and flatten it slightly. Transfer the trays to the oven and bake for 12 minutes, until the biscuits look golden brown. PRO TIP: Anzac biscuits tend to spread out in the oven (which is why it’s important to leave space in between them). If you have time to pop the trays into the fridge to chill for at least 15 minutes before you bake them, I really recommend it.
  4. Toast the coconut. Spread out 1/4 cup of the desiccated coconut onto another lined oven tray, then pop into the oven with the biscuits for 10 minutes, or until the coconut is looking golden and smelling delicious. Remove from the oven and set aside.
  5. Dip the biscuits in chocolate. Once the biscuits look golden brown, remove them from the oven and let them cool for 10 minutes. Then melt 100g of dark chocolate in the microwave in 20-second blasts, stirring in between until melted. Dunk the front half of your biscuit into the melted chocolate, spooning over more if needed to create a smooth, thin layer. Set it back on the tray, and repeat with the rest of the biscuits. Scatter the toasted coconut on top, along with a little sprinkling of flaky sea salt. Leave to set, then enjoy! PRO TIP: If you have a large cookie cutter, you can use it to ‘scoot’ the biscuits into perfect circles right after they come out of the oven. Just place the cutter around the biscuit and shimmy it around the cutter. As you do this, it will shape itself into a circle (the biscuit is still quite soft as it comes out of the oven – it’ll harden up as it cools).

Notes

INGREDIENT NOTES: Golden syrup can be a little tricky to come by in certain countries. If you can’t find it, you can use maple syrup or honey.

SUBSTITUTIONS: You can play around with the spices here – if you don’t have cardamom, just leave it out. You could also use milk or white chocolate, rather than dark chocolate if you like. Instead of dunking the biscuits in chocolate, you can mix the chocolate into the dough to make chocolate chip Anzac biscuits. Just chop the chocolate well before adding it to the mixed dough and giving it a quick mix to combine. Baking time is the same.

STORAGE INSTRUCTIONS: They’ll last for at least 1 week, stored at room temperature in a sealed container.

  • Prep Time: 12
  • Cook Time: 12
  • Category: baking
  • Method: oven
  • Cuisine: new zealand

Nutrition

  • Serving Size: 1 biscuit

Keywords: anzac cookies, oat cookies

Welcome!

I’m Kate, the creator behind Dished. I love creating flavour packed, simple (ish) recipes for you, designed for every day and special occasions.

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