TIP: If you already have an ANZAC recipe that you like all you have to do to make the chocolate version is add 1/4 cup of cocoa to the mix.
CHOCOLATE ANZAC BISCUITS
1 cup of plain flour
1 cup of sugar
1 cup of rolled oats
1 cup of desiccated coconut
¼ cup of cocoa powder
125 g butter
2 tablespoons golden syrup
2 tablespoons of boiling water
1 teaspoon of bicarb soda
Preheat oven to 150 °C
Line a baking tray with baking paper.
Combine sifted flour and cocoa powder, sugar, oats and coconut in a bowl.
Melt butter and golden syrup in a saucepan over low heat.
Dissolve bicarb soda in boiling water and then stir through butter mixture.
Combine butter mixture with dry ingredients and mix well.
Spoon heaped teaspoons of mixture onto the tray and lightly press each biscuit down with a fork.
Bake for 20 mins.
The biscuits will harden when cool.
For myself, I like to tweak the recipe a bit and add a touch more butter for some extra moisture and cook them 10 mins longer because I like them to be slightly overcooked and really crunchy when they cool.