Double Chocolate ANZAC Biscuits

by Leah Halmagyi
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Ingredients

  • 1 cup plain flour
  • ½ cup brown sugar
  • ¼ cup caster sugar
  • ¼ cup cocoa, sifted
  • 1 cup desiccated coconut
  • 1 cup rolled oats
  • 125g unsalted butter
  • ¼ cup golden syrup
  • 1 tsp bicarbonate of soda
  • 2 Tbsp boiling water
  • 125g white chocolate chips
  • 100g dark chocolate, melted

Instructions

1 Preheat oven to 160°C. Combine the flour, sugars, cocoa, coconut and oats in a large bowl and mix well. Melt the butter and golden syrup gently and stir in. Add the bicarbonate of soda to the boiling water, stir well, then beat in until smooth. Fold in the white chocolate chips.
2 Place tablespoonfuls of batter onto lined oven trays leaving plenty of space to spread, then bake for 12-14 minutes, until deep-golden. Cool on a wire rack.
3 Drizzle with dark chocolate.