These Almond & Choc Chip ANZAC Biscuits are the perfect combination of crunchy on the outside and chewy on the inside. YUM!
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!
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!).
See… I told you I was a bit obsessed, right!!?
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.
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!
Almond & Choc Chip ANZAC Biscuits
Ingredients
- 2 cups (180g) rolled oats
- 1/2 cup (125g) raw sugar
- 3/4 cup (100g) plain flour
- 1/2 cup (45g) flaked almonds
- 125 g butter melted
- 1 1/2 tbs golden syrup
- 2 tbs boiling water
- 1 tsp bi-carb soda
- 1/2 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.
- 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, plain flour and flaked almonds to the Thermomix bowl. Mix on Reverse, Speed 3, 10 seconds.
- Add the chocolate chips 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
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!
Hehehe you’ve always got to sample a few first, dont you!!! Thank you so much!!!!