The simple Anzac biscuit is an Australian classic! Chewy and crunchy, golden and sweet, they’re often overlooked as an everyday staple. No more! Let me introduce you to the chocolate dipped Anzac cookie, a divine treat that is exactly as good as you remember, now dipped in chocolate!

We’re always on the hunt for simple ways to make events extra lovely and these delicious biscuits are just that. Perfect as a guest favour, piled high on a dessert table, or even added to a gift bag for guests staying overnight. Let’s face it, anything dipped in chocolate is a winner and these Anzac biscuits are nothing short of scrumptious!

What You Will Need:

  • Anzac biscuit ingredients – 1 cup each of rolled oats, dessicated coconut, plain flour and sugar, 125g butter, 3tbsp boiling water, 1tbsp golden syrup, 1 tsp bicarb soda
  • 200g dark, good quality chocolate
  • Mixing bowl, bowl and saucepan for melting chocolate, mixing spoons
  • Baking tray, baking paper, cooling racks
  • Twine, brown paper bags

Step 1. Make the Anzac biscuits by mixing all dry ingredients together. Heat the oven to 180 degrees. If you have a variation on this recipe, don’t fret! Any tried and true Anzac cookie recipe will work perfectly!

Step 2. Melt the butter in a heavy based saucepan, and add in the syrup. Once the butter and syrup has melted and combined, add the boiling water and bicarb soda. Once the mixture has begun to foam slightly, add to the dry ingredients and mix.

Step 3. Once the mixture is completely combined, cover baking trays with baking paper, and place balls of mixture onto the trays, flattening slightly. Cook for 10-12 minutes, but keep an eye on the biscuits as they can catch very quickly.

Step 4. Once the Anzac biscuits have cooled completely pop them in the fridge. Place the chocolate into a bowl over a saucepan of hot water and melt slowly.

Step 5. Once the chocolate is completely melted, remove the cookies from the fridge, and line the cooling racks with baking paper. Dip and drizzle away!

Step 6. When the chocolate has set, the cookies can be kept in an airtight container at room temperature. If it’s extra warm, pop them in the fridge. Tie the chocolate covered biscuits with twine, or cut the bottom corners off brown paper bags to use as individual sleeves, and you are grazing table ready!

Ms Zebra Says: Yum Yum Yum!!!! How we love an ANZAC biscuit in our house – and chocolate always makes anything better! Thanks Ms Honeycomb for this great recipe.

About Ms Honeycomb: My heart and home in Scotland and Australia, I am a florist, flower lover, writer, baker, stylist and sew-er of lovely things, with my darling toddler forever keeping me on my toes!