Allyson Gofton shares her chocolate Anzac biscuits recipe

Created with love, this Allyson Gofton recipe is a celebration of our soldiers and a home-baked Kiwi classic!

• 15 minutes
• 12-15 minutes
• Makes about 36

Ingredients:

• 1 cup flour
• 1 cup sugar
• 1 cup rolled oats
• 1 cup desiccated coconut
• 175 grams butter
• 2 tablespoons golden syrup
• 1 teaspoon vanilla essence
• 1 teaspoon baking soda
• 2 tablespoons boiling water
• 150 grams dark chocolate

Method:

• Preheat the oven to 180ºC. Lightly grease 1-2 baking trays or line them with baking paper.
• In a large bowl, sift flour with a good pinch of salt. Stir in the sugar, rolled oats and coconut and make a well in the centre.
• In a saucepan, melt the butter, golden syrup and vanilla essence together.
• Dissolve the baking soda in the boiling water. Mix into the melted butter and quickly pour into the well. Mix all the ingredients together quickly.
• Roll tablespoonfuls of the mixture into balls and place on the prepared trays. Flatten with the tines of a floured fork.
• Bake in the preheated oven for 12-15 minutes until the biscuits have flattened out and have become a reddish-brown colour.
• Transfer to a cake rack. They will crispen as they cool.
• Melt the chocolate either in the microwave or over the top of a double saucepan.
• Dip half an Anzac into the melted chocolate and allow the excess to fall off.
• Place on a baking paper-lined tray and allow the chocolate to set before storing them in an airtight container.