A puffy, pillowy, chocolatey version of Anzac oatmeal biscuits
On Anzac Day (25 April) we published the authentic version of Anzac biscuits. But since then we’ve been experimenting with the concept…in particular by adding in some shafts of bitterness in the form of dark chocolate.
We’ve also tried to make them a bit softer, gooey-er, more like cookies than biscuits. Here’s the result.
Recipe for a puffy, pillowy, chocolatey version of Anzac oatmeal biscuits
Makes about 30
• 150g/5 oz butter, at room temperature
• 230g/1 cup soft brown sugar
• 1 egg
• 2 tsps vanilla paste
• 125g/1 cup plain flour
• 1 tsp baking powder
• ¼ tsp salt
• 200g/7 oz/1¼ cups dark chocolate chips
• 235g/2⅓ cups porridge oats
1. Preheat the oven to 180ºC.
2. Line a couple of large baking trays with silicone paper.
3. In a large mixing bowl, and using an electric beater, mix together the butter and sugar until fluffy.
4. Add in the egg and vanilla paste and mix until smooth.
5. Sift the flour, baking powder and salt into the mix, mix again.
6. Then, now with a spoon, mix in the oats and chocolate chips.
7. Scoop out a tablespoon, form into a ball, place on a lined baking tray, press down slightly with the back of the spoon. Repeat, spacing the biscuits out reasonably so that they have room to expand, until the dough is finished. At this stage you can freeze the dough in batches.
8. Bake for about 15 minutes, and if they are still not cooked, and still looking pale and anemic, return to the oven for another few minutes. The moment they start turning golden take them out. The point of these biscuits is that they are still gooey. Serve them warm!