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.Â
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
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.
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