Chocolate Anzac Biscuits
By Chelsea SugarCoconut ANZAC biscuits and chocolate - is this a marriage made in heaven?24 servings
Prep time 20 mins
Cooking time 12 mins
1 cup Edmonds Standard Grade Flour
¾ cup Chelsea Raw Sugar or Chelsea Organic Raw Sugar
1 cup rolled oats
½ cup diced dried apricots
½ cup dark chocolate bits
¼ cup shredded dried coconut
3 Tbsp Chelsea Golden Syrup Tin
120g melted Tararua Butter
1 tsp Edmonds Baking Soda
Preheat oven to 190°C conventional or 170°C fan bake.
Place all ingredients into a mixing bowl, mix till combined.
Place 1 tablespoon of mixture onto the greased baking sheet, press down with fork.
Bake for 12 minutes.
Chelsea Golden Syrup in the iconic red and gold tin is the best for baking. It has a thicker consistency and richer caramel flavour than Chelsea Easy Pour Golden Syrup (which is more suited to drizzling and marinades).