As a family, we have been watching a lot of documentaries on World War 1, and talking a lot about the war and what the soldiers had to endure during their time fighting on the front. World War 1, and the ANZACS, are a major part of the Australian identity, and with the centenary next year, I think that now is the perfect time to talk to our children about such a crucial part of Australia’s, and the world’s, history. One of the things we have been talking about was the food they had to eat, and from that, I decided to make a chocolate spin on the classic Anzac biscuit that was sent to those brave young boys by their loving families back on the homefront.
These are fantastic to make in bulk, and then freeze unbaked, so you can have freshly baked treats whenever you need them. I like to freeze them on a baking tray first, like the pic below, and then place into a zip lock bag to save space in the freezer. If you don’t want to pre-freeze them, this recipe can be halved with no problems.
Freezer Cooking: Chocolate Anzac Biscuits
2 cups plain flour
2 cups sugar
2 cups rolled oats
2 tsp baking soda
1/2 cup shredded coconut
2 cups dark choc chips
8 tbsp golden syrup
250g butter, melted
- Place all the dry ingredients into a large bowl, and stir to combine.
- Add melted butter and golden syrup, stirring until well combined.
- Using a small cookie scoop (or a tablespoon), place scoops onto baking tray, and gently press down with a fork.
- Freeze until firm, then transfer to a zip lock bag.
- When ready to bake, transfer to a parchment lined baking tray, leaving room for spreading, and bake from frozen in a preheated 170C/350F oven for 15 minutes.
- If cooking immediately rather than freezing, bake at the same temp for 12 minutes.
- Allow to cool on tray for 10 minutes before transferring to a wire cooling rack to cool completely.
Makes approx. 50 cookies.
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