Makes 15 biscuits

Low FODMAP chocolate-dipped ANZAC biscuits are deliciously sweet and chewy. Dip them in chocolate for an indulgent finishing touch. Great for a low FODMAP afternoon sweet treat or dessert.

Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian

Prep time: 15 minutes
Cook time: 15 minutes

• 100g butter or dairy free margarine
• 2 1/2 Tbsp golden syrup
• 1/2 cup brown sugar
• 1 Tbsp boiling water
• 1 tsp baking soda
• 3/4 cup rolled oats
• 3/4 cup desiccated coconut
• 3/4 cup gluten free flour
• 1 tsp chia seeds
• 2 Tbsp boiling water
• 200g dark chocolate melted

1. Pe-heat oven to 170°C on bake.
2. Melt the butter, golden syrup and brown sugar in a medium sized saucepan over medium low heat. Stir occasionally. Then remove from heat once melted.
3. Dissolve the baking soda in 1 Tbsp of boiling water. Then mix through syrup in the saucepan. The mixture should go golden and frothy.
4. Add the gluten free plain flour, dried desiccated coconut and rolled oats to the saucepan. To stop the biscuits going crumbly, mix the chia seeds with remaining boiling water in a small cup. Once they go gooey, add them to the saucepan. Mix until well combined.
5. Using a tablespoon scoop the mixture onto the trays (leave enough space between each biscuit for them to flatten slightly as they cook). Evenly space the biscuits and flatten the top of each biscuit with a fork. The batter should make 15 biscuits.
6. Place in the oven and bake for about 10 minutes, or until golden. We recommend checking the biscuits after 8 minutes, as sometimes they cook faster than expected.
7. Allow the ANZAC biscuits to cool, then dip half of each biscuit into melted chocolate. Set them aside on baking paper until the chocolate has fully set then transfer them to an airtight container.