I didn't have the energy for the ANZAC Day Dawn Service this year so instead I baked bread and ate a fresh loaf with butter and honey at a friend's house. Then I left Sylvia there to play with the kids while I went grocery shopping. I wheeled my trolley around the aisles, laughing at all the Aussie products on prominent display: ANZAC biscuits, Tim Tams, BBQ shapes. Then I fell for the patriotic hype anyway and purchased a tin of milo to make a quirky take on the traditional ANZAC biscuits.
I must remember not to add chop chips to ANZAC biscuits. When you add the hot butter and golden syrup mixture the choc chips melt. I've done that before. I took out a little flour to compensate for the milo but it make the biscuits flatter and crispier. Especially the first batch. I left them in too long (12 minutes). They spread so much that they came out of the oven as one big biscuit. I spaced the second batch (in the photos) far more generously. I took them out earlier (8-9 minutes). They had more chew than crunch. However I have changed the flour back to 1 cup rather than the 3/4 cup I used as I want them less flat next time.
I really liked these biscuits. They weren't really chocolatey but I liked the little extra flavour and the occasionally marbling from the white choc chips. (Milo is quite a mild chocolate malt powder and doesn't add heaps of flavour.) Just don't tell the traditionalists that I messed with their recipe. I don't want them to throw me in prison before I have a chance to experiment more.
More patriotic Aussie baking from Green Gourmet Giraffe:
ANZAC biscuits with cranberries and chocolate
Marshmallow weetbix slice
And for more, go to my list of Aussie recipes
Milo and white chocolate ANZAC Biscuits
Adapted from Green Gourmet Giraffe
- 1 cup rolled oats
- 1 cup plain flour (I used half wholemeal)
- 1 cup dessicated coconut
- 1/2 cup sugar
- 1 cup milo
- 3/4 cup white choc chips
- 1 desstertspoon cocoa
- 2 tbsp golden syrup
- 1 tsp bicarbonate of soda
- 2 tbsp boiling water