White chocolate Anzac biscuit
These white chocolate biscuits are a delicious spin on the Aussie classic.
- 1 1/2 cups (135g) rolled oats
- 50g desiccated coconut
- 1 1/3 cup (200g) plain flour
- 1/3 cup (115g) golden syrup
- 1 cup (220g) caster sugar
- 1/2 tsp bicarb soda
- 100g white chocolate, roughly chopped
- 150g unsalted butter
1.Preheat oven to 180°C. Grease 4 large oven trays and line with baking paper.
2.Combine oats, coconut, flour and a pinch of salt in a bowl. Set aside. Place butter, golden syrup and sugar in a saucepan over medium heat, stirring until butter melts. Bring to a simmer and cook for a further 1-2 minutes until sugar dissolves. Remove from heat, cool slightly, then add bicarb soda and 1 tbs water. Stir to combine, then pour over the oat mixture.
3.Using a wooden spoon, combine butter and oat mixture, then fold through the white chocolate. Using approximately 1 tbs mixture each, roll into 30 equal-sized balls and place on prepared trays, leaving 3cm between each.
4.Flatten biscuits slightly, then bake for 10-12 minutes until biscuits on the top tray are slightly golden. Swap trays and cook for a further 6-8 minutes until all biscuits are golden. Repeat with remaining trays. Remove from oven and cool completely on a wire rack.