This easy recipe for ANZAC biscuits has the tasty addition of chocolate buttons, it is a great recipe to make with kids and a twist on the Kiwi classic.
You can't beat delicious ANZAC biscuits, crispy on the outside and chewy in the middle. There is something so nostalgic about eating ANZAC biscuits and in this recipe I have added chocolate buttons for a twist on the Kiwi classic.
It is such an easy recipe you just add all of the dry ingredients to a bowl, melt the butter and golden syrup and stir it all together. Roll into balls, chill in the fridge and bake in the oven until golden.
Make sure you chill your balls of biscuit mixture in the fridge for at least half an hour before baking, otherwise they will end up flat and spread very far on the tray, so give them lots of space between each biscuit.
If you want to go for the classic version of ANZAC biscuits you can leave out the chocolate buttons and the recipe will still work perfectly. Or to mix it up you could use white or milk chocolate buttons/chips and they would work well too.
These oaty cookies are great recipe to make, my son Archie helped me make them and he loved the end result.
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For more great cookie recipes, be sure to check out my yummy M&M Cookies as well as my Caramilk Chunk Cookies and my super popular Weetbix Chocolate Chip Cookies.
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ANZAC biscuits with chocolate buttons
You can't beat the chocolate twist on these classic Kiwi biscuits.
Ingredients
- 1 cup rolled oats
- 1 cup coconut
- 1 cup brown sugar
- 1 cup flour
- 125g butter
- 2 Tbsp golden syrup
- 1 tsp baking soda
- 2 Tbsp boiling water
- 1 cup dark chocolate buttons
Instructions
- Mix together oats, coconut, brown sugar and flour in a large bowl.
- In a jug melt together butter and golden syrup in microwave for 30 seconds.
- Dissolve baking soda in boiling water and add to butter then stir.
- Add butter mix to dry ingredients and stir to combine. Pour in chocolate buttons and stir together.
- Chill mixture for 30 mins then roll into balls and place on a lined baking tray.
- Bake for 15-20 minutes at 160ºC until golden.
- Cool then serve.
Notes
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 255Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 153mgCarbohydrates: 34gFiber: 2gSugar: 21gProtein: 2g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Sarah says
Hi VJ, how do I bake these from frozen balls? Just the same? Thanks
Vanya says
Leave on the bench to thaw for 20 minutes while the oven heats up. Push them down and then bake until golden.
Neela says
The family love these biscuits. Second time making them I cut the sugar in half as I found with the chocolate chips, it was a very sweet biscuit. I also didn’t chill the dough second time around & I found the cookies baked a bit better with a crunchy outer & soft chewy inside. I also added 1-2 Tbsp of water to really bind the dough together as I also added a protein powder with it. But just wanted to say THANK YOU! I’m really enjoying trying out your recipes!
Ange says
Hubby and son can't stand coconut, is there a variance of this recipe without coconut please? Like your Weetbix slice you provide a coconut free variant
Vanya Insull says
Hi Ange, yes you can make Anzac biscuits without the coconut. I would say add another half cup of flour to substitute for no coconut. I haven't tried this but I'm sure if you just added the half cup of flour to replace the coconut, then the consistency should be quite nice. Let me know how you get on.