Date and Dark Chocolate ANZAC style Biscuits
Ingredients
- 1 1/4 cup gf plain flour
- 1 cup caster sugar
- 1 1/4 cup rolled oats (gluten free) or Quinoa flakes
- 3/4 shredded coconut
- 125 gm butter melted
- 3 dessert spoon date syrup
- Advertisement
- 2 dessert spoon boiling water
- 1 tsp bi carb soda
- 100 g dark chocolate chopped finely
- 20 g chopped pistachio for decoration
Instructions
Date and dark chocolate ANZAC Biscuit
- Preheat oven to 180C, line biscuit trays with silicone paper.
- Combine the dry ingredients in a bowl.
- Combine water, bicarb soda and date syrup together and add to the butter.
- Add butter mix and dark chocolate to the dry ingredients and mix to combine.
- Roll dessert spoon full of mix into rounds, press top of round into chopped pistachio, and place on baking tray nut side up. placing should be 3cm apart to allow for spreading.
- Bake for 10-15mins. Allow to cool on trays.
Dark chocolate and date syrup ganache
- Put all ingredients into a microwave proof bowl.
- Heat in microwave for 2minute on 50%. leave for 1 minute then stir until all incorporated.
- Leave to cool.
- Use to heaped teaspoon worth of ganache to sandwich together 2 of the date biscuits above.
Notes
Date syrup is available from middle eastern grocers or online.
If you are finding it really hard to source you can make your own, there are some great resources on the web, although i haven’t tried them out so can’t guarantee results.
You could always replace the date syrup with honey or maple syrup or good old golden syrup.
The biscuits are delicious on there own, but the addition of the ganache makes them super indulgent.
Store the biscuits in an air tight container they will keep for 1 week. If your in a hot environment I would recommend either storing the complete biscuits in the refrigerator or ganache the biscuits as required.
Oh and This recipe has oats in it which for some Gf people is fine, for others it’s not so much… In that case I would replace the oats with quinoa flakes…..