Choc chips in our Anzac biscuits? Yes, please!

Put this little twist on the traditional Anzac biscuit and you may never go back to the original.

If you are a traditionalist, you can easily make these without the chocolate. Picture: Melanie Jenkins

I’ve always been a bit cheeky and made my Anzac biscuits with chocolate drops in them. But if you are a traditionalist, you can easily make these without the chocolate. So many of my readers say these are their ultimate favourite Anzac biscuits.

–

Choc-chip Anzac biscuits

Ingredients

1 cup rolled oats

1 cup desiccated coconut

1 cup brown sugar

1 cup plain flour

125g butter

2 tablespoons golden syrup

1 teaspoon baking soda

2 tablespoons boiling water

1 cup chocolate chips

Method

Mix together the oats, coconut, sugar and flour in a large bowl. Add the butter and golden syrup to a jug and melt together in the microwave for 30 seconds. Dissolve the baking soda in the boiling water. Add to the butter mixture and stir. Add the butter mixture to the dry ingredients and stir to combine. Pour in the chocolate chips and stir together. Chill for 30 minutes. Preheat the oven to 160C (fan forced). Line a couple of baking trays with baking paper. Roll the chilled mixture into balls and place on the trays. I use a heaped tablespoon of mixture for each ball, but you can make them any size you like. Bake for 15-20 minutes, until golden. Cool on the trays for a few minutes, then transfer to a wire rack to cool completely. These will keep in an airtight container in the pantry for up to 2 weeks.

Makes 16 cookies