Chocolate Anzac Biscuit & Caramel Sandwiches

Anzac day is a very special day for New Zealanders & Australians alike, and holds a place in the hearts of many families around the country. It is a day to commemorate those we lost, an opportunity to learn more about the history of NZ and share memories & recipes that have usually been passed down from generation to generation.

The first recipe I think of when Anzac day is mentioned, is the humble Anzac biscuit. Crunchy, sweet (and perfect with a cup of English Breakfast), this biscuit has been enjoyed by our siblings, parents, grandparents and friends over many years. So instead of fixing what isn’t broke, let’s think of this recipe as an addition to the already perfect.

In this recipe, I’ve only changed a few things. A little chocolate added, and in between two thin, crisp but soft biscuits is a delicious buttery caramel filling that has an ooey gooey factor, these guys are pretty delicious. I’ve also made a quick little video for you to cook along with, and really to show you how delicious they are in real life!

I hope you and your families have a happy Anzac day and celebrate the lives of many that were lost. If you make these, I’d love to see a picture - just share on my FB page or on Instagram with the hashtag #inrhispantry & #chelseasugar.

Ingredients

1 cup plain flour, sifted
1 cup rolled oats
1 cup dessicated coconut
½ cup Chelsea Soft Brown Sugar
½ cup Chelsea Caster Sugar
1 tsp ground cinnamon
170g butter
2 tbsp Chelsea Golden Syrup
1 tsp baking soda
1 tbsp boiling water
100g milk chocolate, chopped into chunks

Caramel:

1 350g tin condensed milk
100ml Chelsea Golden Syrup
60g salted butter

Method

Preheat your oven to 180c bake, and line 2 baking trays with greaseproof paper.
In a bowl, add the flour, oats, coconut, and cinnamon, as well as the Chelsea Soft Brown Sugar & Caster Sugar. Stir to combine.
In a small pot, melt the butter and golden syrup together then set to the side. In a ramekin, stir together the baking soda and hot water, then quickly stir into the melted butter mixture.
Pour into the dry mixture, then use a wooden spoon to combine the wet & dry ingredients together.
While still warm, mix in the chocolate chunks so they melt slightly into the mixture.
Using your hands, take a tablespoon sized ball of the biscuit mixture and flatten slightly in your hands, then lay onto the baking tray (leave 10cm between each biscuit).
Place in the fridge to cool for 15 minutes, then bake in the oven for 10 minutes, or until the cookies have spread and turned golden on the edges. Leave to cool.
To make the caramel, place all the ingredients in a pot, and stir constantly over a low to medium heat. Once the caramel is smooth, stir while letting the mixture bubble slightly for 5 minutes, then transfer to a heatproof bowl.
Refrigerate until set.
To assemble, take one biscuit, spread with caramel and sandwich with another biscuit. Store in the fridge for up to 3 days.

Thanks to Chelsea for making this post possible.