Friday, 4 December 2009

Chocolate Bottom ANZAC Biscuits

Australia and New Zealand Army Corps biscuits are a great favourite of mine (along with I think all Aussies and Kiwis) and now my Dane loves them too. They're dead easy to make and as such are wonderful to make with kids. They're also a biscuit with history. During WW1 loved ones would bake these biscuits to send to those off fighting as a care package, because there are no eggs or milk these biscuits would last the long journey to those fighting far from home. However, the chocolate bottom on these is not at all traditional!

Chocolate Bottom ANZAC Biscuits
makes about 15

1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
3/4 cup brown sugar
125g butter
2 tbsp golden syrup or maple syrup
1 t bi-carb soda
2 tbsp water
150g dark chocolate

Preheat oven 160°C/320°F.
Line a baking tray.
Put flour, coconut, oats in a large bowl. Mix.
Melt butter, golden or maple syrup and water in a small saucepan.
Once they have all melted, Add bi-carb soda (this will fizz up).
Pour the wet mix into the dry mix. Stir until combined.
Roll the mix into balls 1 tbsp at a time.
Place them on to the lined baking tray.
Make sure to leave about 5cm between them as they spread out.
Press them down slightly with a fork.
Bake 10 minutes or until golden (watch closely as they burn easily!)
Don't worry if they're soft, they will harden when cool and they're meant to be a little chewy.
Leave to cool 10-15 minutes.
Melt chocolate in a small saucepan.
Using a knife spread a layer of chocolate over the bottom of the biscuits.
Let the chocolate set.


  1. These cookies look amazing, I love anything with coconut!

  2. These look delicious! :) Do you know if I can use shredded coconut instead of desiccated coconut - or can I make the desiccated coconut myself? And will they last just as long with shredded coconut?

    1. Hi Signe Marie! Shredded coconut will work, and they should last just as long :)