Recipe: Choc chip ANZAC biscuits

It's summer school holidays at the moment and that means lots of morning teas and playdates with other families.  Today we were invited to our friends' house and the girls specifically requested these cookies. 

Everyone in Australia and New Zealand is familiar with Anzac biscuits (for everyone else, here's some background history of this iconic biscuit/cookie), but we've tweaked the recipe and added choc chips.  I'm sure the Aussie and Kiwi diggers would have approved.

Choc chip Anzac biscuits

180g (1¼ cup) plain (all purpose) flour
180g (¾ cup) caster sugar
100g (1 cup) rolled oats
70g (1 cup) shredded coconut (or 100g/1 cup desiccated coconut) 
125g butter
2 tablesp (40ml) golden syrup
1 teasp bicarb soda
80g (½ cup) choc chips (dark chocolate)

Line an oven tray or two with baking paper.

Mix the flour, sugar, oats and coconut in a large bowl.

Melt the butter in a small saucepan then add golden syrup.  Dissolve bicarb soda in 2 tablespoon of boiling water in a small bowl or cup then add to the saucepan.  Stir to combine.

Pour the wet ingredients over the dry ingredients and mix well then stir in the choc chips.  Use your hands to press the mixture into balls and place on tray.

You can freeze them now (to cook at a later date) or you can bake them now and store the cooked biscuits in the freezer.  To bake now: place on a tray, allowing room for spreading, and bake in 160C oven for 12-14 mins.

Freeze uncooked balls:  Place the tray in the freezer and when the dough is frozen you can transfer the balls to a ziplock bag

To defrost:  Not required.  You can cook these from frozen.

To cook:  Place balls on a tray lined with baking paper, allowing room for spreading, and bake in 160C oven for about 15 mins or until golden brown (12-14 mins for thawed dough).

Makes: approx 30 biscuits