Non-Anzacs

Today I wanted a chewy biscuit, I fancied a bit of chocolate too so I decided to fiddle around with an Anzac a little bit.
I love the oaty-ness of Anzac’s as well as the coconut. They are a great all round biscuit pretty much everyone loves them. But I wanted something a bit different than usual. I wanted a biscuit that would stay chewy even when cool. I decided that I would increase the butter slightly and swap Golden syrup for honey.
The result is something like an Anzac but not quite traditional. I decided to keep going with being different so I drizzled some 73% cocoa chocolate over the top. The bitter-sweetness of the chocolate gave the biscuits a real kick they were fantastic.

Non-Anzacs
1cup Plain Flour
2/3cup sugar
1cup rolled oats
1cup desiccated coconut
140g butter
1/3cup honey
1/2tsp bi-carb soda
1tbs boiling water
Preheat oven to 180C.
Sift flour and sugar into a large mixing bowl. Add oats and coconut; make a well in the centre.
Combine butter and honey in a small pan. Stir over low heat until butter is melted and mixture is smooth; remove from heat. Dissolve soda in water; add immediately to butter mixture. It will foam up instantly. Add butter mixture to dry ingredients. Stir well until combined.
Roll tablespoonfuls into balls and flatten slightly with fingers, allow room for spreading.
Bake 20 minutes or until just browned.