Want to switch things up? Using the Classic Anzac Biscuits recipe, you just make a few little adjustments.
For the chocolate filling
200g melted dark chocolate melts
50g melted butter
½ cup icing sugar mixture
Shape teaspoons of mixture into balls in Step 7 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.