{Chocolate Anzacs}

I recently read there are very few new ideas around, its apparently why songs all start to sound like something you've heard before. Today I found out in my own little kitchen that its quite true, you see I thought I was being clever, as anzac day falls on the tuesday after easter monday I thought I'd combine a bit of easter with my classic anzac biscuit recipe (the Margaret Fulton version) and I made these little beauties which the kids will not stop eating. 

Then I googled it and found lots of recipes for them, I wish I'd googled it before and read the bit about cooling down the butter before adding it to the chocolate so it doesn't melt but I didn't so mine are chocolate coloured as well as having chocolate chunks. They are quite delicious, yay for long weekends and traditions that include compulsory chocolate consumption.

..the biscuits

1 cup plain flour

1 cup rolled oats

3/4 cup of coconut (I used moist flakes)

1/2 cup of brown sugar

125g of butter

2 tbsp golden syrup

1 tsp of bicarb soda

2 tbsp boiling water

100g dark chocolate, chopped into chunks

Preheat oven to 180 and line a baking tray with paper. Put all the dry ingredients including the chocolate into a mixing bowl and combine. Melt the butter and the golden syrup in a small saucepan and once its ready, add the boiling water to the bicarb and then add that to the butter, whilst the butter is frothing mix with the dry ingredients (or if you want your chocolate chunks to stay whole let it cool before adding).

Shape into walnut sized balls, press down gently, bake for 15 minutes, when they come out of the oven flatten them with a spatula and leave them on the tray for a couple of minutes before transferring them to a rack to cool completely.