This Week: Portobello Cafe's chocolate Anzac biscuits
125g butter
1 Tbsp golden syrup
1 tsp baking soda
2 Tbsp boiling water
1 cup sugar
1 cup flour
1 cup rolled oats
150g chocolate chips
Melt the butter and stir in the golden syrup. Dissolve the baking soda in the boiling water and add to the butter and syrup. Stir in the sugar, flour and oats.
Grease a baking tray. Roll the mixture into balls and flatten with a fork until very thin. Bake at 180degC for 7-10 minutes. Keep an eye on them as they will burn easily.
Melt the chocolate chips with a splash of oil and spread in a thin layer over the cool biscuits.
Requested by Barbara Dangerfield, of Harwood, and Lala Frazer, of Broad Bay. Sue Pierre, of the Portobello Cafe on Otago Peninsula, has sent us this recipe.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin,or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
