This year Easter and ANZAC day nearly collided so I decide to join the two in biscuit form.
1 cup rolled oats
1 cup desiccated coconut
¾ cup flour
¾ cup sugar
1 tbsp golden syrup
1 tsp bicarbonate of soda
200g dark chocolate
¼ cup cream
Heat oven to 180C.
Mix the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pot and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
Pour the butter and golden syrup mixture into the dry ingredients and stir until combined.
Roll spoonfuls of the mixture and placed on a lined baking tray, about 2&1/2cmapart to allow room for them to spread. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.
When the biscuits are nearly cool melt the chocolate and cream together. Mix well and allow this to cool for at least half an hour. Generously ice the flat side of one biscuit and sandwich another on top. Repeat with the remaining biscuits. Allow the chocolate to fully set before placing in an airtight container.