Easter, Recipes

Easter-Dipped Anzacs

Easter Anzacs
22
Apr

Makes approx. 20 cookies

Golden, chewy and rich with coconut and oats – finished with a glossy dip in melted Easter egg chocolate.

Ingredients

Dry ingredients

  • 1 cup rolled oats
  • 1 cup plain flour (sifted)
  • ¾ cup shredded coconut
  • ½ cup brown sugar
  • ¼ cup white sugar
  • Pinch of salt

Wet ingredients

  • 125g unsalted butter
  • 2 tbsp golden syrup
  • ½ tsp vanilla extract
  • 1 tsp baking soda
  • 2 tbsp boiling water
  • 200g leftover chocolate Easter eggs, chopped or broken into chunks
    (mix of milk/dark/white depending on what you have – the marbled effect is delicious!) Optional: flaked sea salt for sprinkling

Because Anzac Day and Easter are deliciously close this year, we’ve created a cheeky way to honour both: golden, chewy Anzac cookies dipped in glossy melted Easter egg chocolate. The result? A treat that’s nostalgic, indulgent and zero waste.

Method:

  1. Preheat & prep
    Preheat your oven to 160°C (fan-forced). Line two baking trays with baking paper.
  2. Mix the dry ingredients
    In a large mixing bowl, combine oats, flour, coconut, brown sugar, white sugar and a pinch of salt. Stir to combine evenly.
  3. Melt the butter & golden syrup
    In a small saucepan over low heat, melt the butter, golden syrup, and vanilla together until smooth and combined. Don’t let it bubble.
  4. Activate the bicarb
    In a small bowl or mug, stir baking soda into the boiling water. Quickly add to the butter mixture – it will foam slightly. Immediately pour this into the dry ingredients.
  5. Mix & shape
    Stir everything together with a wooden spoon until a crumbly dough forms. Using clean hands, roll tablespoons of the dough into balls and place them on the trays. Press each one down gently to flatten slightly – they’ll spread a little as they bake.
  6. Bake to chewy perfection
    Bake for 12–14 minutes until golden on the edges but still soft in the centre. They’ll firm up as they cool. Let them rest on the tray for 5 mins, then transfer to a wire rack.
  7. Melt the chocolate
    While cookies cool, gently melt your chopped Easter egg chocolate in a heatproof bowl over a pot of simmering water (or microwave in short bursts, stirring in between). Don’t overheat – keep it glossy.
  8. Dip & set
    Dip half of each cooled cookie into the melted chocolate. Lay on baking paper to set. If you like, sprinkle with a touch of flaked sea salt before the chocolate sets for a luxe finish.

Serving Suggestion

Wrap in cellophane with a ribbon for a homemade treat, or display in the Hawthorne Garage deli cabinet with a sign: