Chocolate Anzac Biscuits

Anzac biscuits are a traditional biscuit, loved by most and have stood the test of time.

Now, I know that it is nowhere near Anzac Day, but I was wanting to make some biscuits for friends who have just had a baby and the criteria were oats, to assist with milk supply and chocolate, as every new mother needs chocolate, so I thought I would do a twist on an old favourite, and it was well worth it.


Anzac biscuits are one of the simplest biscuits to make and somewhat of an exciting science experiment when the bicarb is mixed into the water and then into the golden syrup mixture and the mix starts to bubble. They take only about 10 minutes to cook and last for ages. One could argue that they are healthy with one of the main ingredients being oats, but really, they are like any other biscuit and should be eaten in moderation.


When I was thinking up these biscuits, my thought was Anzac biscuits with chocolate chips, but my bag of what I thought were chocolate chips were actually chocolate melts, so I used them anyway. Instead of having little chips of chocolate amongst the Anzac deliciousness, the melts melted (surprisingly!!) and created an amazing chocolate flavour throughout the whole biscuit.


Whenever I make biscuits like these, I will make them smaller than your average biscuit for a couple of reasons, 1. So they are kid size 2. They are a sometimes food, so if they are small then they become part of a healthy balanced diet if you have one a day with a cuppa. But, resist the temptation to have 2 or 3 just because they are small. If you find yourself doing this, then you are better off making a bigger biscuit to start off with.

Enjoy xx.


  • 2 cups traditional rolled oats
  • 1 cup plain flour (you can use wholemeal if you wish)
  • 1/2 cup raw sugar
  • 3/4 cup shredded coconut
  • 1/3 cup golden syrup
  • 125g butter
  • 1 tsp bicar soda
  • 2 tbs boiling water
  • 2/3 cup dark chocolate chips or melts


  1. Preheat the oven to 160°C and line a baking tray with baking paper.
  2. Combine oats, flour, sugar and coconut into a large mixing bowl and mix to combine.
  3. Place the golden syrup and butter into a small saucepan and heat over medium heat until butter is melted and mixture starts to bubble slightly.
  4. In a small bowl, place the bicarb soda and the boiling water, mix quickly and pour into the golden syrup mixture. This will start to bubble and foam. Quickly pour this mix into the dry ingredients. Mix well to combine.
  5. Add the chocolate and mix well.
  6. Form mixture into balls the size of a ping pong ball and place onto the tray. Press each biscuit down gently with a fork.
  7. Bake for ~10 minutes. NOTE: if you are using melts, the biscuits may appear to be burning, but it is just the chocolate.
  8. Remove from the oven and leave on baking tray for ~ 5mins before transferring to wire rack to cool completely.
  9. Store in an airtight container for up to 10 days.

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