Wednesday, 11 June 2014

Choco Zacs



1 cup rolled oats

1 cup plain flour, sifted

1 cup caster sugar

1 cup desiccated coconut

125g butter, chopped

2 tablespoons golden syrup

2 tablespoons boiling water

1 teaspoon baking soda

¾ cup dried fruit [sultanas, apricots]

200g chocolate, melted


1 preheat oven to 160/140 degrees Celsius fan-forced. Grease three oven trays.

2 chop dried fruit.

3 combine oats, flour, sugar and coconut in medium bowl.

4 Stir butter and golden syrup in small saucepan over low heat 2-3 minutes or until melted.

5 combine water and baking soda in small jug; stir into butter mixture. Pour into dry ingredients; mix well.

6 add dried fruit.

7 roll walnut size pieces of mixture into balls. Place on trays 4cm apart; press lightly to flatten.

8 bake biscuits 15-20min or until golden. Allow to stand 5 minutes; transfer to wire rack to cool.

9 when cool, melt chocolate and use to join two biscuits and decorate top.

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