In light of Anzac Day just gone with a difference, being in a pandemic and standing in the driveway, listening to neighbours play their tribute to the fallen ones, here is a favourite recipe of mine, with a difference. The recipe is the same as it would be for Anzac biscuits, it just has chocolate pieces added and compacted into a slice. Nothing hard about this recipe, but oh they are so delicious. If you let them cool down just enough from taking them out of the oven, the slice will still be warm, and the chocolate will be gooey, oh yum. It really doesn’t need to be Anzac Day to enjoy these biscuits. This one is for you Pop.
Preheat a fan forced oven to 160 °C. Grease or place a piece of baking paper in an 18 cm x 28 cm baking tray. Combine flour, sugar, oats, coconut and chocolate bits in a large bowl. Combine butter, golden syrup and
water in small saucepan, stirring constantly over medium heat until butter is melted, stir in bicarb soda. Stir mixture into dry ingredients. Place the mix in a baking tray, flatten down with a spoon or your hand then bake for 15 mins. Let cool on the tray for about 5 mins before transferring to a wire rack to cool completely. Cut into slices and enjoy.