Chocolate Cream Anzac Biscuits Recipe

Whether they’re soaked in tea, warm straight from the oven, or tough as a tranche of slate, Anzac biscuits are extra special here in New Zealand.

Anzac biscuits are also often the first recipe that a lot of Kiwi kids learn to bake. The simple melt, mix, shape, and bake nature of these cookies makes them perfect for young hands. So to help commemorate Anzac Day this Wednesday, why not make some of these delicious Chocolate Cream Anzac biscuits – what’s not to love about this recipe?

Kingston biscuits - 1



100g butter

¼ cup Chelsea Golden Syrup

1 ¾ cups quick cooking oats

¼ cup desiccated coconut

½ cup Chelsea Demerara Sugar

¼ cup plain flour, sifted


Chocolate Cream

150g dark chocolate, finely chopped

2 tablespoons thickened cream


1. Preheat oven to 190ºC conventional or 170ºC fan forced.

2. Combine butter and Chelsea Golden Syrup in a medium pan, stir over heat until butter has melted. Stir in remaining ingredients.

3. 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.

4. 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.

5. Sandwich biscuits together with chocolate cream.

Makes 28 sandwich biscuits.


Happy Baking!

Credit: Chelsea Sugar