For the chocolate filling
• 200g melted dark chocolate melts
• 50g melted butter
• ½ cup icing sugar mixture
Using the classic Anzac biscuits recipe, follow Steps 1 through to 7. Shape teaspoons of the mixture into balls to make 100 balls.
Reduce baking time to 16 minutes.
Make chocolate filling by combining 200g melted dark chocolate melts, 50g melted butter and ½ cup icing sugar mixture in a medium bowl.
Shape teaspoons of the chocolate mixture into balls to make 50 in total.
Sandwich a chocolate ball between 2 cooled biscuits, then repeat with remaining balls and biscuits.