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 6 votes

Print Pin

Course: Biscuits

Cuisine: Biscuits/Cookies

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: cookies

Calories: 173kcal

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 separate bowl, add the golden syrup, boiling water and bi-carb soda and mix together (it will froth up a little).
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 (note - the ANZACS will firm up on cooling).

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 for 3 minutes, 80 degrees, Speed 2.
Add the bi-carb soda and mix for 5 seconds, Speed 3.
Add the rolled oats, raw sugar and plain flour to the Thermomix bowl. Mix for 10 seconds, Reverse, Speed 3. Allow mixture to cool.
Add the chocolate chips and almonds and mix for 5 seconds, Reverse, Speed 3.
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 (note - the ANZACS will firm up on cooling).

RECIPE NOTES & TIPS

Ingredients Info:

Golden syrup - can be substituted with corn syrup, honey or maple syrup, or you can make your own.
Chocolate chips - I prefer to use either dark or milk chocolate in this recipe, but you could substitute for white chocolate too, if you prefer. If you have a block of baking chocolate, you can just chop into chunks for this recipe.
Flaked almonds - are almonds that have been blanched and then shaved into thin flakes. You could use slivered almonds but they would alter the texture as they are more chunky than flaked almonds.

Other Baking Tips:

Chewy or crunchy - for chewy biscuits, bake for just 10 minutes. For crunchy biscuits cook for 12-15 minutes. They will firm as they cool after baking.
Storing - ANZACS can be stored in an airtight container at room temperature for several weeks, however they will soften over that time - still as scrupmtious though!