Demerara Sugar
Demerara (pronounced...
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Biscuits
Chocolate Cream Anzac Biscuits
15 mins
10 mins
Easy
28
Creamy chocolate sandwiched between two crunchy Anzac biscuits - what's not to love about this recipe?
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- Ingredients
- Method
Ingredients
Biscuits
- 100g butter
- ¼ cup Chelsea Golden Syrup Tin
- 1 ¾ cups quick cooking oats
- ¼ cup desiccated coconut
- ½ cup Chelsea Demerara Sugar
- ¼ cup Edmonds Standard Grade Flour, sifted
Chocolate Cream
- 150g dark chocolate, finely chopped
- 2 tablespoons thickened cream
Additional tips
Chelsea Golden Syrup in the iconic red and gold tin is the best for baking. It has a thicker consistency and richer caramel flavour than Chelsea Easy Pour Golden Syrup (which is more suited to drizzling and marinades).
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Reviews
6
What did you think of this recipe?
Method
Preheat oven to 190ºC conventional or 170ºC fan forced.
Combine Tararua Butter and Chelsea Golden Syrup in a medium pan, stir over heat until Tararua Butter has melted. Stir in remaining ingredients.
Spoon heaped teaspoonfuls 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 a pan of simmering water until melted and smooth. Refrigerate for 20 minutes to allow mixture to thicken slightly.
Sandwich biscuits together with chocolate cream.
Makes 28 sandwich biscuits.
Additional tips
Chelsea Golden Syrup in the iconic red and gold tin is the best for baking. It has a thicker consistency and richer caramel flavour than Chelsea Easy Pour Golden Syrup (which is more suited to drizzling and marinades).
Chelsea Products in Recipe
Demerara Sugar
Demerara (pronounced...
Golden Syrup
Chelsea Golden Syrup in the...
Reviews
6
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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