Combine the flavours of two iconic Australian sweets (the chewy Anzac biscuit and chocolate orange Jaffa lollies) to make a biscuit that will more than satisfy your sweet tooth.
This recipe sees the classic Anzac biscuit infused with finely grated orange zest, and topped with a decadent drizzle of dark chocolate.
Looking for more delicious Anzac biscuit recipes?
Ingredients
Method
Preheat oven to 150° fan-forced (170° conventional). Line 4 oven trays with baking paper. Put flour in a large bowl then stir in oats, coconut and sugar.Â
Put butter, golden syrup, orange zest and juice in a small saucepan over a medium heat. Stir occasionally until butter has melted. Stir in bicarb then remove from heat.
Pour warm butter mixture into flour mixture and stir until well combined.Â
Divide dough in 2. Transfer 1 portion to a medium bowl. Sift in cocoa and stir until combined.
Roll 1 heaped tsp of the plain dough into a ball then roll 1 heaped tsp of the chocolate dough. Gently roll 2 balls together to marble. Repeat to make 27 more marbled balls.Â
Arrange balls on prepared trays about 8cm apart. Slightly flatten each ball with your fingers. Bake, 2 trays at a time, for 18 minutes or until golden brown. Set aside on trays to cool completely.
Drizzle biscuits with melted chocolate and set aside for 30 minutes or until chocolate has set before serving.Â
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