Get the kids excited to eat their weight in Anzac biscuits by creating this colourful, dotty version of an iconic classic.
Decorating Anzac biscuits with candy coated chocolate buttons before placing them in the oven is a good way to add a hit of chocolate and make the biscuits stand out on a platter or in the biscuit jar. Want more Anzac Day baking inspiration? Check out the roundup of best Anzac recipes from the pages of Better Homes & Gardens.Â
Ingredients
Method
Preheat oven to 150°C. Line 4 oven trays with baking paper
Put flour in a large bowl and stir in oats and sugar.
Combine butter, syrup and hot water in a small saucepan over a medium heat. Stir occasionally until butter has melted.
Stir bicarbonate of soda into syrup mixture and remove from heat.
Add warm syrup mixture to oat mixture.
Stir until well combined.
Shape tablespoons of the mixture into 52 balls.
Arrange balls on prepared trays about 8cm apart. Press mini candy-coated chocolate buttons into tops of biscuits.
Bake, in batches, for 16 minutes or until golden brown. Remove from oven and cool on trays. Serve.