A sweet spin on the classic Anzac Biscuits with white chocolate and muesli
I’ve owned this quarter sheet USA pan with cooling rack for some time now and I use it to make both sweet and savoury items as it’s such a versatile pan. As well as being the perfect size for a swiss roll, it’s the ideal size to use as a biscuit or slice tin. It comes with a handy cooling rack which I use every time I make oven-fried chicken, to drain candied lemon peel or when cooling biscuits.
Each USA Pan is made from aluminized steel with the thickness of the metal selected to ensure even heat distribution and maximum service life. Steel wires in the rims of most pans provide additional strength and resist warping. The USA Pan has a very effective non-stick surface which coats both the interior of the tin and its exterior.
I decided to make a batch of White Chocolate Anzac biscuits with this baking sheet. I first made these a few years ago when I discovered I’d run out of rolled oats. I had a large bag of untoasted muesli on hand so I decided to use that instead of the rolled oats. The biscuits turned out very tasty and I thought they might taste even better if coated in white chocolate. Of course, if you’d like to make classic Anzac biscuits, just use rolled oats and omit the white chocolate topping. Golden syrup is inclined to stick and burn so I lined the tin with baking paper even though the tin has a non-stick coating.
Here’s the recipe for you which makes 30 small biscuits. For all my recipes, I use a 250ml cup and a 20ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven, so if your oven is fan forced you may need to reduce the oven temperature by 20°C.
White Chocolate Anzac Biscuits Recipe
Ingredients
- 1 cup plain flour
- 1 cup untoasted muesli
- ½ cup firmly packed brown sugar
- ¼ cup caster sugar
- ½ cup shredded coconut
- 125g unsalted butter
- 2 tbs golden syrup or honey
- 1 tbs water
- ½ tsp bicarbonate of soda
- 1 tsp vanilla extract
To decorate
200 g white chocolate, coarsely chopped
Method
1. Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper.
2. Combine the flour, muesli, sugar and coconut in a mixing bowl. Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth. Stir in the bicarbonate of soda and the vanilla. Add to the oat mixture and stir until well combined.
3. Roll level tablespoonfuls of the mixture into balls and place, about 5cm apart, on the prepared trays. Flatten until about 1cm thick. Bake, swapping trays to upper and lower oven shelves halfway through cooking, for 15-20 minutes or until light golden. Set aside for 10 minutes to cool before transferring to a wire rack to cool completely.
4. Place the chocolate in a small heatproof bowl over a saucepan of simmering water (make sure the water doesn't touch the bowl) and stir with a metal spoon until melted. Cover the base of each biscuit with a little white chocolate. Set aside for 10 minutes or until almost set, then decorate the chocolate with the tines of a fork. These keep very well in an airtight container, that’s if they last that long.
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