Choc Raspberry Anzac Biscuit Recipe

The memories of Nan’s house when a fresh batch of Anzac’s came out of the oven is one of a handful of cherished memories.

Dampened by the fact you knew you had to wait for them to cool down to allow them time to be that nice slightly chewy texture that makes a true Anzac biscuit.

Well we set out to make a batch. Only much to our dismay we forgot the golden syrup. Our dismay soon turned into our delight when we decided to substitute raspberry jam. Once we knew that we were deviating from the tried and true path, we could not stop.
What else goes well with raspberries? Why chocolate of course…
That is how these delicious decadent cookies came to pass. We hope you enjoy them as much as we do.

Anzac Biscuit

Raspberry Choc Anzac Biscuit Recipe:

Ingredients:

  • 150 g of butter
  • 3 tbs Raspberry Jam
  • 1 tbs water
  • 1 cup plain flour (sifted)
  • 1 cup oats
  • 1/2 cup desiccated coconut
  • 3/4 cup brown sugar tightly packed
  • 1/2 cup 100% cocoa
  • 1/2 tsp bi-carb soda
  • 1/3 cup chopped raspberries
  • Spare raspberries cut in 1/2 to decorate the top

Method:

  1. Heat oven to 140ºC / 284ºF Fan forced
  2. Line two baking trays
  3. Add the sifted flour, oats, brown sugar, desiccated coconut and cocoa into a bowl and mix to combine.
  4. Mix the raspberry jam with the water, stir until you have a smoother consistency similar to a golden syrup.
  5. Cut the butter into cubes and melt in a saucepan over a low heat, when melted stir in the raspberry jam.
  6. Once the butter and jam are joined add the bi-carb soda. It will start to fizzle up when stirred.
  7. Pour the fizzy butter mix into the dry ingredients. Stir until all the dry ingredients are coated.
  8. Mix in the chopped raspberries.
  9. Grab a 3/4 tablespoon ball of the mixture and combine to make the cookies. Place on the tray.
  10. When you have your cookies on the tray press down slightly in the centre.
  11. Bake for 20 minutes. (If you can smell them this is a good idea they are done)
  12. Pull the cookies out of the oven. They should still be a bit soft when taken out of the oven, place raspberry halves into the centre and push down slightly.
  13. Allow the cookies to cool down before eating or storing.

It is really tempting to eat them straight out of the oven, but they are better after they have cooled down.
There you have it some delicious cookies that are sure-fire crowd pleaser.

If you liked this recipe try our spiced banana bread as well.

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