Chocolate Anzac-style Biscuits

PREP 15 MIN
•
COOK  20 MIN

Anzac biscuits (you’d call them cookies, America) are a classic in Australia & New Zealand, where oats, syrup and coconut were first mixed together more than 100 years ago to support the troops. The only possible way to improve on a classic? Add chocolate.

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Number of servings
2
Ingredients

1⁄4 cup (28 1⁄2g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)

1⁄8 cup (9 1⁄4g) almond meal

1⁄8 cup (6 1⁄2g) desiccated coconut

1⁄8 cup (9 1⁄4g) coconut oil melted

1⁄8 cup (9ml) maple syrup (honey or rice malt syrup)

1⁄8 tsp vanilla extract

1⁄8 cup (9ml) water

5 3⁄4g 70% dark chocolate (or dairy-free alternative) roughly chopped

Methodbased on 14 servings
1

Preheat oven to 160°C/fan 140°C/gas 3 and line a baking tray with baking paper.

2

Process half the oats, the almond meal and coconut in a food processor to a fine crumb. Add coconut oil, maple syrup, vanilla and water and pulse until the mixture is combined and sticky. Mix through remaining oats.

3

Using wet hands, form the mixture into 14 balls and place onto baking tray, flattening down slightly. Transfer to oven and bake for 15 minutes. Cool on tray for 5 minutes then transfer to a wire rack to cool completely.

4

Melt chocolate in microwave in 30 second bursts until smooth. Alternately, place chocolate in a glass bowl over a saucepan of Melt chocolate in microwave in 30 second bursts until smooth. Alternately, place chocolate in a glass bowl over a saucepan of simmering water and melt until smooth. Dip half of each biscuit into the melted chocolate and transfer to a piece of baking paper to cool at room temperature until chocolate has set.

Serve one biscuit as a snack and store remaining biscuits in an airtight container in a cool place for 3 days.

Nutritional Informationper serving

Energy (kJ)

709 kJ / 169 cals

Protein

3.2 g

Fat

11.8 g

Sat. Fat

7.2 g

Carbs

11.9 g

Sugar

4 g

Fiber

2.3 g

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