French Mikado Chocolate Biscuit Food
CHOCOLATE ANZAC BISCUITS
I got this recipe from the Sunday Magazine in the Herald sun by Donna Hay. I wanted to take a picture, but they were gone by the time I got the camera out! A yummy addition to the great Aussie favorite!
Provided by Tisme
Categories Dessert
Time 22m
Yield 24 BISCUITS, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 160°C Place the oats, flour sugar and coconut in a bowl and stir to combine; set aside.
- Place the butter and golden syrup in a small saucepan over a low heat and stir until melted and combined. Place the water and bicarbonate of soda in a bowl, stir to combine and add the butter mixture. Pour the butter mixture in with the oats mixture and stir until well combined.
- Place tablespoons of the mixture onto baking trays lined with baking paper, allowing room for spreading. Flatten slightly and bake for 10-12 minutes or until golden in colour. Allow to cool on the tray. Spread 1 tablespoon of melted chocolate on the base of each biscuit and place the biscuit chocolate side up, on a wire rack until set. Make about 24.
Nutrition Facts : Calories 141.9, Fat 8.4, SaturatedFat 5.5, Cholesterol 11.1, Sodium 76, Carbohydrate 17.2, Fiber 1.5, Sugar 8.5, Protein 1.8
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