Tag Archives: Chocolate chip

Anzac inspiration

Anzac day is recognised on the 25th of April in Australia and New Zealand. Anzac stands for Australian and New Zealand Army Corps, and marks one of the defining moments in the forming of Australia’s national identity. A recipe that is associated with this day of remembrance is the Anzac biscuit. Anzac biscuits are traditionally made from rolled oats, flour, desiccated coconut, sugar, butter, golden syrup and baking soda. It is claimed they gained popularity because the biscuits would last the time and distance it took for them to travel from kitchens in Australia and New Zealand to loved ones dispatched far from home.

I played with the traditional recipe and used condensed milk instead of sugar and golden syrup. If you want to stick to the traditional recipe, follow the details below but leave out the chocolate chips, and replace the condensed milk with 1 cup of sugar and 1 dessert spoon of golden syrup. Even though my recipe uses condensed milk the end result was not an overly sweet biscuit, the condensed milk having less sugar than the sugar and golden syrup that would have normally been used. I added chocolate chips, purely because I love chocolate chip biscuits. If you want chewy biscuits, leave the mixture in heaped spoonfuls on your baking tray. If you prefer a crispy biscuit, flatten out your spoonfuls of biscuit mixture.

Chocolate chip oat biscuits


  • 1 1/2 cups rolled oats
  • 1 cup plain flour
  • 1 cup desiccated coconut
  • 1 teaspoon baking soda
  • 1 egg
  • 100g butter
  • 1 x 395g tin condensed milk
  • 200g dark chocolate


  • Preheat the oven to 180°C, grease 4 baking trays with a generous coating of butter or oil (or use non-stick baking trays).
  • Measure out the oats, flour, coconut and baking soda into a bowl.

Oats flour

  • Chop the dark chocolate into the size you would like your chocolate chips to be (chunky or finely chopped – it’s up to you) and add to the bowl.

Chopped chocolate

  • Add the butter to a saucepan and gently heat until just melted.
  • Add the melted butter, egg and condensed milk to the dry ingredients in the bowl.

Biscuit mixture

  • Stir to combine.
  • Place tablespoonfuls of your biscuit mixture onto your baking trays (I spaced 6 biscuits per tray).

Biscuit mixture on trays

  • Bake your biscuits in the oven for approximately 20 minutes, or until golden brown (you may need to do this in batches depending on how much room there is in your oven).
  • Remove cooked biscuits from the oven and allow to cool for 5 to 10 minutes on the baking trays. You can sample one or two biscuits now for quality control purposes.

Chocolate Chip Oat Biscuits

  • Transfer the biscuits to a wire rack and allow to totally cool. Your biscuits are ready to serve or store in an air-tight container. Enjoy.

What is your favourite biscuit? Has this post inspired any new ideas?


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Filed under Baking, Biscuits, Chocolate, Oats, Recipes, Sweet, Vegetarian

Christmas count down

As we move into December, the count down to Christmas has well and truly begun. Here is a dessert idea to get you in the Christmas spirit – candy cane chip chocolate ice cream. Growing up in Australia where Christmas falls in summer, and  as Christmas is prone to over indulgence, ice cream seems to work perfectly for dessert, because no matter how full you are there always is a little bit of room left for ice cream. This ice cream could go alongside your Christmas pudding, trifle, pavlova or whatever else you are having or is great on its’ own.

I cook the custard over a fairly high heat, if you are not as brave you can cook over a lower temperature, it will just take longer. If you are worried about your custard splitting or turning into scrambled eggs, half fill the sink with cold water and ice cubes so that you can set the saucepan in the cool water to immediately stop the cooking once it starts to thicken. If you do happen to split the custard slightly, you can sometimes save it by blending thoroughly in a blender to recombine everything. If you wanted to make this recipe extra indulgent, you could use half cream, half milk. You could use the left over egg whites to make meringues or a pavlova, and remember, egg whites freeze well.

Candy Cane Chip Chocolate Ice Cream

* Please note you will need an ice cream machine for this recipe.


  • 500mls full cream milk
  • 75g sugar
  • 4 large egg yolks, plus 2 whole eggs
  • 1 teaspoon vanilla essence
  • 100g good quality dark chocolate, chopped
  • 10 mini candy canes, plus extra to decorate


  • Put the eggs, sugar, vanilla and milk in a saucepan. Whisk to combine.
  • Cook on a medium to high heat, whisking continuously until the custard thickens slightly.

Chocolate custard

  • Immediately remove the pan from the heat, add the chocolate and stir until melted and combined. Cover and allow to chill in the fridge.
  • Pour the chilled chocolate custard into an ice cream machine and churn.
  • Peel your candy canes, and add them to a brown paper bag or put them in some grease proof paper.
  • Using a rolling-pin or something heavy, smash the candy canes into pieces.
  • When the ice cream is firm, add the crumbled candy canes and churn to mix.
  • Transfer ice cream to a container and put into the freezer.

Chocolate candy cane ice cream

  • To serve, put into fridge to soften slightly up to half an hour before serving. Enjoy.

Chocolate candy cane chip ice cream

What is your favourite Christmas recipe? Has this post inspired any new ideas?

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Filed under Chocolate, Custard, Recipes, Sweet