A short post today – just in case anyone is in need of a little baking project for the afternoon. ANZAC biscuits are a bit of a staple in Australia and New Zealand, and I have lovely memories of eating them with my Dad who loves them. Traditionally, they are made with golden syrup and flour to accompany the oats and coconut, but I have switched things up a bit by using honey and nut meal, and adding a few extra seeds for fun. The chocolate was at the suggestion of my 6 year old, so I went with it…
The main line of contention with these iconic biscuits is whether you like them crunchy or chewy… I am a fan of crunchy on the outside, chewy in the centre, so that’s what I have done here. I hope you enjoy!
Chocolate ANZAC biscuits
1 1/4 cup rolled oats
1/2 cup desiccated or shredded coconut
1/4 cup sunflower seeds (or any nut of your choice)
1/2 cup almond/nut meal
1/4 cup melted butter or coconut oil
2 tbsp honey*
1 tsp vanilla
1 tbsp milk of choice
A pinch of sea salt
50g dark chocolate for drizzling (optional)
*You could also use rice malt syrup here – the result will be slightly less sweet. Maple syrup won’t work as well as you need a thick, sticky sweetener to help the mix hold together.
Add the oats, coconut, sunflower seeds and nut meal to a food processor and process until slightly broken down but so there are still some whole / semi-whole pieces of oat and seeds left.
Add the rest of the ingredients and pulse to combine.
Spoon out tablespoon sized portions and use your hands to firmly shape into biscuit shapes and arrange on a lined baking tray. Bake at 170 degrees C for about 20 minutes, or until your biscuits are golden brown. If you like a crunchier texture, leave them in for a little longer.
Allow to cool and drizzle with melted chocolate as desired.