Chocolate Oat Cookies
These cookies are crunchy on the outside and chewy in the middle. They are a fancy version of the Anzac Cookie.
1 cup rolled oats
¾ cup coconut
½ cup sultanas or cranberries/craisins
1 cup plain flour
1 cup sugar
1 tablespoon golden syrup
1 ½ teaspoon bicarbonate soda
2 tablespoons boiling water
100 g each of milk and white chocolate melts
Preheat oven to 160˚C/140˚C fan-forced. Line a cookie tray with baking paper.
Combine the first 5 ingredients in a bowl. In a saucepan melt butter and golden syrup on a low heat. Add combined bicarbonate soda and boiling water to butter mixture. Then add butter mixture to the dry ingredients and mix well.
Roll tablespoons of mixture into balls. Place on an oven tray, press down lightly with a fork. Bake for 15 mins until light and golden. Remove from oven and leave to cool on tray for 10 mins.
Transfer biscuits to a cooling rack to completely cool.
Melt milk chocolate in a snap-lock bag in microwave on medium power for approx a minute until chocolate melted. Snip off corner and drizzle over cookie. Repeat process for white chocolate.