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    Home » Recipes » Cookies » Almond & Choc Chip ANZAC Biscuits

    Almond & Choc Chip ANZAC Biscuits

    Published: Apr 18, 2018 · Modified: Aug 28, 2020 by Lucy · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    These Almond & Choc Chip ANZAC Biscuits are the perfect combination of crunchy on the outside and chewy on the inside. YUM!

    A close up of a stack of biscuits filled with almonds and chocolate chips on a piece of paper

    I'm super super excited to share this Almond & Choc Chip ANZAC Biscuits recipe with you today. Mainly because:

    a) I LOVE ANZAC biscuits, and;

    b) I think this is my favourite version yet!

    Biscuits filled with almonds and chocolate chips on a wire cooling tray

    Just to prove to you my love of all things ANZAC-biscuit related... here's my other yummy recipes that you should totally make (but only after you make these babies, of course!).

    • Classic ANZAC Biscuits
    • ANZAC Slice 
    • Choc Chip ANZAC slice

    Stack of biscuits filled with almonds and chocolate chips on a board covered with a sprinkle of rolled oats

    See... I told you I was a bit obsessed, right!!?

    A stack of biscuits filled with almonds and chocolate chips on a square of paper sitting on a bench

    Anyway, lets chat about these Almond & Choc Chip ANZAC Biscuits. First of all, they're awesome. Which is obviously the most important thing!! Second of all, they're an absolute breeze to make. Third of all, the chocolate chips and flaked almonds are going to make you fall in love with ANZACS biscuits all over again.

    A close up of a stack of biscuits loaded with almonds and chocolate chips

    Yep, these crunchy on the outside, chewy on the inside little bites of heaven really are the bees knees. But please don't just trust me on this, make a big batch and see for yourself!

    A hand reaching out to pick one from a stack of biscuits loaded with almonds and chocolate chips

    A stack of cookies filled with almonds and chocolate chips on a piece of paper

    Almond & Choc Chip ANZAC Biscuits

    These Almond & Choc Chip ANZAC Biscuits are the perfect combination of crunchy on the outside and chewy on the inside. YUM!
    5 from 1 vote
    Print Pin Rate
    Course: Biscuits
    Cuisine: Biscuits/Cookies
    Keyword: Almond & Choc Chip ANZAC Biscuits
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 30 cookies
    Calories: 173kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 2 cups (180g) rolled oats
    • ½ cup (125g) raw sugar
    • ¾ cup (100g) plain flour
    • ½ cup (45g) flaked almonds
    • 125 g butter melted
    • 1 ½ tbs golden syrup
    • 2 tbs boiling water
    • 1 tsp bi-carb soda
    • ½ cup (90g) chocolate chips

    Instructions

    Conventional Method

    • Preheat oven to 160 degrees celsius (fan-forced). Line 2 flat baking trays with baking paper and set aside. 
    • Place the rolled oats, raw sugar and plain flour into a bowl and mix together. 
    • In a seperate bowl, add the golden syrup, boiling water and bi-carb soda and mix together (it will froth up). 
    • Mix the melted butter into the frothing mixture and then pour into the oats bowl. 
    • Mix until the ingredients are completely combined. Allow the mixture to cool. 
    • Stir through the chocolate chips and almonds.
    • Place teaspoonful sized amounts of dough onto the prepared baking trays (leaving enough room to allow for spreading).
    • Bake for 15-20 minutes or until golden. Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely (please note that the ANZACS will firm up on cooling). 
    • Store in an airtight container at room temperature for up 1 week. 

    Thermomix Method

    • Preheat oven to 160 degrees celsius (fan-forced). Line 2 flat baking trays with baking paper and set aside.
    • Place the butter, golden syrup and boiling water into the Thermomix bowl and heat on 80 degrees, 3 minutes, Speed 2.
    • Add the bi-carb soda and mix on Speed 3, 5 seconds. 
    • Add the rolled oats, raw sugar and plain flour to the Thermomix bowl. Mix on Reverse, Speed 3, 10 seconds. 
    • Add the chocolate chips and almonds and mix on Reverse, Speed 3, 5 seconds.
    • Place teaspoonful sized amounts of dough onto the prepared baking trays (leaving enough room to allow for spreading).
    • Bake for 15-20 minutes or until golden. Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely (please note that the ANZACS will firm up on cooling). 
    • Store in an airtight container at room temperature for up 1 week. 

    Nutrition

    Calories: 173kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 76mg | Potassium: 89mg | Fiber: 2g | Sugar: 8g | Vitamin A: 115IU | Calcium: 24mg | Iron: 1.1mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

    Two stacks of cookies loaded with almonds and chocolate chips on a bench sprinkled with oats

    A stack of biscuits filled with almonds and chocolate chips on a square of paper sitting on a bench

    Previous Post: « Rich & Fudgy Dark Chocolate & Almond Torte
    Next Post: Oven Baked Chicken Parma Balls »

    Reader Interactions

    Comments

    1. Rachael

      April 28, 2018 at 7:51 pm

      Oh Luce,
      Another amazing recipe! I made a double batch today and quickly popped them in the freezer after sampling a few with a cuppa! Yummy! They’re ready for the school lunchboxes!

      Reply
      • Lucy Mathieson

        April 29, 2018 at 5:55 am

        Hehehe you've always got to sample a few first, dont you!!! Thank you so much!!!!

        Reply

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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