Mocha ANZAC Biscuits

by Leah Halmagyi

Ingredients

  • 1½ cup rolled oats
  • ¾ cups plain flour
  • ¼ cup cocoa powder, sifted
  • ½ cup caster sugar
  • ¼ cup dark brown sugar
  • 3 Tbsp instant coffee powder
  • ¾ cup desiccated coconut
  • 125g unsalted butter
  • ½ cup golden syrup
  • 1 tsp bicarbonate of soda
  • 2 Tbsp boiling water

Instructions

1 Preheat oven to 160°C. Combine the oats, flour, cocoa, sugars, coffee and coconut in a large bowl and stir to mix well. Melt the butter and golden syrup gently and stir in. Combine the bicarbonate of soda and boiling water, then beat in until smooth.
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.
COOK’S NOTE: To transform these biscuits into something to really impress, sandwich them together with a simple cream cheese frosting flavoured with Grand Marnier. Simply beat 100g cream cheese, 150g unsalted butter, 2 cups icing sugar and 1 tsp vanilla extract for 5 minutes until light. Mix in ¼ cup Grand Marnier.

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