Recipe: Chocolate Dipped Anzac Biscuits

These chocolate-dipped Anzac biscuits offer a delightful twist on a traditional Kiwi classic. The familiar chewy texture and wholesome ingredients of Anzac biscuits get an upgrade with the addition of indulgent chocolate and a hint of ginger. The recipe begins by blending rolled oats, brown sugar, coconut, flour, and ginger to form the base of the biscuit. Once the mixture is combined with the buttery golden syrup, it bakes to a perfect golden brown.

The final touch is dipping the cooled biscuits into rich, melted chocolate, adding a layer of smooth sweetness that contrasts wonderfully with the biscuit's crunchy exterior and tender interior. These chocolate-dipped Anzac biscuits are perfect for sharing or as a special treat for yourself. Enjoy with a cup of tea or coffee for a moment of pure bliss!

METHOD

1. Preheat Oven to 160C fan forced/Circulaire/ Hot Air function.
2. In a large bowl, mix the rolled oats, flour, brown sugar, coconut, first portion of chocolate and ginger.
3. In a saucepan melt butter, golden syrup and water.
4. Add baking soda and stir .
5. While mixture is bubbling pour  into well in dry ingredients and mix well.
6. Roll into balls (We like ours 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.
7. Bake for 15 minutes or until golden.
8. If desired flatten tops slightly with spatula immediately on removing from oven while still soft.
9. Allow to cool slightly before moving to rack to cool completely. ( Biscuits will be soft and easily broken when they are still hot).
10. Melt 2nd portion of chocolate ( If using induction cooktop, use power level 2 to melt chocolate and when melted drop to power level 1)
11. Dip the base of the cooled biscuits into the melted chocolate. Turn upside down on baking rack until chocolate is set.