This twist on a classic will no doubt be a hit when entertaining! This is a super easy recipe packed full with flavour. You can switch out the chocolate for a citrus-y buttercream for a fresh taste.
Chocolate cream anzac cookies
2014-11-01 10:47:05
Serves 20
This twist on a classic will definitely be a hit with your guests. You could also use a citrus buttercream instead of chocolate cream to balance out the sweetness of the anzac cookie.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
- 100g butter
- 1⁄4 cup CSR golden syrup
- 1 3⁄4 cups quick cooking oats
- 1⁄4 cup desiccated coconut
- 1⁄2 cup CSR demerara sugar
- 1⁄4 cup plain flour (sifted)
- 150g dark chocolate melt buttons
- 2 tablespoons thickened cream
Instructions
- Preheat oven to 190oC conventional or 170oC fan forced.
- Combine butter and Golden Syrup in a medium pan, stir over heat until butter has melted. Stir in remaining ingredients.
- Spoon heaped teaspoon full 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 pan of simmering water until melted and smooth.
- Refrigerate for 20 minutes to allow mixture to thicken slightly.
- Sandwich biscuits together with chocolate cream.
Adapted from CSR sugar
Adapted from CSR sugar
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