Chocolate cream Anzac biscuits

Smooth chocolate sandwiched between two Anzac biscuits - yes please! - by Ellie Vernon

Proudly supported by

There are two-types of biscuit fiends out there: those who prefer a plain, no-frills biscuit and those who always opt for a cream-filled treat. If you’re in the latter camp, you may have found yourself thinking of ways to make a classic Anzac biscuit even more extraordinary.

Enter: chocolate cream Anzac biscuits. Here is the step-by-step breakdown of how to make a delicious filling for the iconic Australian biscuit. If you still want more Anzac biscuit goodness after making a batch of these, try your hand at our chocolate caramel Anzac slice or chewy chocolate orange Anzac biscuits.

Ingredients

For the chocolate filling

• 200g melted dark chocolate melts

• 50g melted butter

• ½ cup icing sugar mixture

Method

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.

You may also like

Our best ever Anzac day recipes

Anzac caramel tart with banana and passionfruit

Ellie Vernon

Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

Treat yourself to a subscription-Save up to 25%

Plus, your chance to win

Subscribe Now

Ingredients

Method

Treat yourself to a subscription-Save up to 25%

Magazine Subscription Offer