Chocolate Macadamia Anzac Biscuits

Step 1

Preheat the oven to 180℃/350℉ (fan-forced)and line a large biscuit tray with baking paper.

Step 2

In a large pot, gently heat the butter and honey or rice syrup until melted. Remove from the heat. Add the bicarbonate of soda and mix very well.

Step 3

Add the rest of the ingredients to the pot, and mix until well combined. The mixture should feel wet and sticky but presses together.

Step 4

With wet hands roll the mixture into approximately golf sized balls and place well apart (they do spread) on a large biscuit tray. If the mixture feels a little dry, add a tablespoon of water to bring it together.

Step 5

Flatten very slightly with the back of a wet fork and bake until golden (approximately 10-20 minutes).

Step 6

The longer they are baked the crispier they become. So if you like a slightly chewy biscuit remove just as they start to brown. For a crunchy biscuit, leave a little longer. I also find the gluten-free version cooks quicker still.

Step 7

Whilst they are baking, melt the chocolate by bringing a small pot of water to the boil. Place the chocolate and coconut oil in a bowl and sit over the hot water, mixing until the chocolate is melted.

Step 8

If you're feeling lazy, you can break the chocolate on top of the biscuit before cooking (not as pretty, but yum none the less).

Step 9

When they are cooked, cool the bikkies on the tray (they will harden as they cool) and then drizzle over the melted chocolate.

Step 10

Melt the butter and syrup/honey, 1 minute, temp. 90, speed 3.

Step 11

Add the bicarb and mix 10 seconds, speed 3.

Step 12

Add the remaining ingredients and mix approx. 20 seconds, reverse, interval speed until combined.

Step 13

For the chocolate drizzle, you can grate the chocolate (20 sec, speed 5), add the oil and melt 1 min, temp 50, speed 3.

Step 14

Roll and bake as per above method.

Step 15

These should be stored in an airtight container and they can also be frozen.