Australia and New Zealand Army Corps biscuits are a great favourite of mine (along with I think all Aussies and Kiwis) and now my Dane loves them too. They're dead easy to make and as such are wonderful to make with kids. They're also a biscuit with a significant history. During WW1 loved ones at home would bake these biscuits to send to those off fighting as a care package, because there are no eggs or milk these biscuits would last the long journey to those fighting far from home. However, the chocolate bottom on these is not at all traditional!
Chocolate Bottom ANZAC Biscuits
makes about 15
1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
3/4 cup brown sugar
125g butter
2 tbsp golden syrup or honey
1 t bi-carb soda
2 tbsp water
150g dark chocolate
Preheat oven 160C. Line a baking tray.
Put flour, coconut, oats in a large bowl. Mix.
Melt butter, golden syrup or honey and water in a small saucepan.
Once they have all melted, Add bi-carb soda (this will fizz up).
Pour the wet mix into the dry mix. Stir until combined.
Roll the mix into balls 1 tbsp at a time.
Place them on to the lined baking tray.
Make sure to leave about 5cm between them as the spread out alot when cooking.
Press them down slightly with a fork.
Bake 10 minutes or until golden brown (watch closely as they burn easily!)
Do n't worry if they're soft, they will hard when cool and they're meant to be a little chewy.
Leave to cool 10-15 minutes.
Melt chocolate in a small saucepan.
Using a knife spread a thin layer of chocolate over the bottom of the biscuits.
Let the chocolate set.