Chocolate & Macadamia Anzac Biscuits

Chocolate & Macadamia Anzac Biscuits

• 1 cup oats
• 1 cup firmly packed brown sugar
• 1 cup/125 g/4.4 ozs macadamia nuts, chopped
• 3/4 cup plain or all purpose flour
• 1/2 cup desiccated coconut
• 130g/4.6 ozs butter
• 2 tablespoons golden syrup (can also use honey)
• 1 tablespoon hot water mixed with 1/2 teaspoon bi carbonate of soda
• 250g/1/2 pound dark chocolate (optional)
  
  

  Step 1:

  Preheat oven to 175°C/375°F. Line two large trays with parchment (you will actually put six biscuits on each tray so you can line four baking trays if you want).  In a medium sized bowl mix the oats, brown sugar, flour, nuts and coconut so that it is evenly distributed.

  When the liquid mix is added to the dry Place far apart...they spread!
  
  

  Step 2:

   In a small saucepan (or even in the microwave) melt the butter until completely melted.  Add the golden syrup and bi-carb and water mix. Whisk to combine and then add this liquid mixture to the dry mixture and stir until everything is moistened. Shape into walnut sized balls with hands and place far apart on the baking sheet as they will spread a lot - I fit six per tray. Bake for 15 minutes. Allow to cool on the tray for five to ten minutes and then place on a cooling rack as they will firm up then. Repeat with rest of the dough.

  Step 3:

   If you are making these with chocolate,  melt the chocolate in a double boiler (a heatproof bowl fitted over a saucepan of simmering water ensuring that the bottom of the bowl doesn’t touch the water) or in the microwave on 50% power with 60 second bursts, stirring between bursts. Spread the chocolate over the bottom with an angled spatula and leave bottoms up to set.