With the long weekend within reach and Anzac Day commemorations tomorrow, we thought it was the perfect time to share our Anzac Biscuit recipe.
Crunchy and golden, these Anzac biscuits are inspired by Edmonds cooking and Chef Josh Emett, and finished with a generous drizzle of Bennetto dark chocolate.
Ingredients:
• 1 cup plain flour
• 2/3 cup sugar
• 1 1/3 cup coconut
• 1 1/2 cup rolled oats
• 100g butter or coconut oil
• 2 tbsp golden syrup
• 1 tsp baking soda
• 4 tbsp boiling water
• 1–2 bars of your favourite Bennetto chocolate
Method:
- Preheat oven to 180°C.
- Mix together flour, sugar, coconut, and oats.
- Melt butter and golden syrup together.
- Dissolve baking soda in boiling water, then add to the butter mixture.
- Stir wet ingredients into dry ingredients until combined.
- Place level tablespoons of mixture onto cold, greased trays.
- Bake for ~18 minutes, or until golden.
- Melt chocolate using a double boiler.
- Once biscuits have cooled, drizzle over the chocolate.
- Leave to set… then enjoy.
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