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Chocolate Cream Anzac Biscuits
Chocolate Cream Anzac Biscuits
Biscuits

Chocolate Cream Anzac Biscuits

4.8
15 mins
10 mins
Easy
28

Creamy chocolate sandwiched between two crunchy Anzac biscuits - what's not to love about this recipe?

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  • Ingredients
  • Method

Ingredients

Biscuits

  • 100g butter
  • ¼ cup Chelsea Golden Syrup Tin
  • 1 ¾ cups quick cooking oats
  • ¼ cup desiccated coconut
  • ½ cup Chelsea Demerara Sugar
  • ¼ cup Edmonds Standard Grade Flour, sifted

Chocolate Cream

  • 150g dark chocolate, finely chopped
  • 2 tablespoons thickened cream

Additional tips

Chelsea Golden Syrup in the iconic red and gold tin is the best for baking. It has a thicker consistency and richer caramel flavour than Chelsea Easy Pour Golden Syrup (which is more suited to drizzling and marinades).

Chelsea Products in Recipe

Demerara Sugar

Demerara Sugar

Demerara (pronounced...
Golden Syrup

Golden Syrup

Chelsea Golden Syrup in the...
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Reviews
6

What did you think of this recipe?

Method

Preheat oven to 190ºC conventional or 170ºC fan forced.
Combine Tararua Butter and Chelsea Golden Syrup in a medium pan, stir over heat until Tararua Butter has melted. Stir in remaining ingredients.
Spoon heaped teaspoonfuls of mixture onto baking paper-lined trays. Press lightly with the back of a spoon to slightly flatten. Bake for 10 minutes or until golden brown. Cool on trays.
Combine chocolate and cream in a small heatproof bowl, stir with metal spoon over a pan of simmering water until melted and smooth. Refrigerate for 20 minutes to allow mixture to thicken slightly.
Sandwich biscuits together with chocolate cream.
Makes 28 sandwich biscuits.
Additional tips

Chelsea Golden Syrup in the iconic red and gold tin is the best for baking. It has a thicker consistency and richer caramel flavour than Chelsea Easy Pour Golden Syrup (which is more suited to drizzling and marinades).

Reviews
6

What did you think of this recipe?

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How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

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