Whittaker’s chocolate ANZAC biscuits recipe

This foolproof recipe will see you honouring ANZAC Day with a batch of delicious biscuits

A day to remember the sacrifices made by our forebears, ANZAC day offers an opportunity to stop and reflect with gratitude on the freedoms we take for granted. Alongside wearing a poppy and attending a dawn service, one of our favourite ways to commemorate the day is with a big batch of ANZAC biscuits, a nod to the versions that army wives and girlfriends would send their soldiers in the Australian and New Zealand Army Corps during the wars (this particular formula favoured for containing ingredients that wouldn’t spoil easily).

Offering a slightly updated take on a classic, this recipe sees the traditional biscuit decadently dipped into Whittaker’s dark chocolate, taking the chewy, moreish morsels to a whole new level.

In our opinion, ANZAC biscuits are best when shared, so this ANZAC day, once you’ve paid your respects, whip up a batch or two of these tasty treats and invite some friends and family around to enjoy a cup of tea and a bikkie.

Whittaker’s chocolate ANZAC biscuits recipe
Prep time: 20 minutes
Cook time: 20 minutes
Makes: 20

1 cup rolled oats
1 cup flour
1 cup desiccated coconut
1 cup soft brown sugar
¼ cup golden syrup
125g butter
2 tbsp boiling water
½ tsp baking soda
250g block Whittaker’s 50% Dark Chocolate

Preheat oven to 160°C fan bake and line two oven trays with baking paper.
2. Combine rolled oats, flour, coconut and sugar in a bowl.
3. Heat together butter, golden syrup and water in a small saucepan until butter melts and then stir in the baking soda. Mix this into dry ingredients until well combined.
4. Roll the mixture into small balls (approx. 20) and place on trays, allowing sufficient room between each for spreading. Flatten each ball slightly with a fork.
5. Bake for 15 minutes (for a chewy biscuit) or 20 minutes for a crunchier biscuit.
6. Allow the biscuits to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
7. Once cool, melt a block of Whittaker’s 50% Dark Chocolate in a small bowl. Dip half of each biscuit in chocolate and place on a wire rack until set.
8. Keep in an airtight container for up to a week.

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