Dark Chocolate Ginger and Orange Oaties

This is my twist on a kiwi classic, the ANZAC biscuit. Traditionally made with oats, coconut, and golden syrup, and without eggs so that they would keep for a long time whilst in transit. 
My version however, has a few of my favourite things: Dark Chocolate, Ginger and Orange. 

Delicious little morsels. I used Whittaker's 72% Dark Ghana, because it's the best. Always look for at least 50% cocoa solids in any dark chocolate, and if you can, use Whittaker's.

If you're a big spice fan, feel free to add more ginger, 2 tsp wasn't quite enough kick for me. 


Ingredients (makes 25 - 30 cookies): 

• 150g butter, melted
• 2 tbsp orange juice
• 1/2 cup sugar
• 1 cup of plain flour
• 2 tsp ground ginger
• 1 cup of rolled oats
• 1 cup of coconut 
• 2 tbsp orange rind
• 1/2 cup of quality dark chocolate, chopped
• 1 tsp baking soda 

Method: 

Preheat oven to 180c and line to baking trays with baking paper. 

Melt butter and mix in orange juice. 

Sift flour and ginger in a large bowl, stir through oats, coconut, orange rind and dark chocolate. 

In a small bowl mix 2 tbsp boiling water, with baking soda and add this to the butter. Stir butter into the dry ingredients. Mix well. Mixture will be a little crumbly. 

With wet hands, roll small handfuls of dough and and place on the tray, leaving room for the cookies to spread. 

Bake 20-25 minutes till golden. Leave on the tray to cool. They will harden as they cool. 

Store in an airtight container up to a week... If they last that long.