Chocolate Cream Anzac Biscuits

Biscuits:

• 100g butter
• ¼ cup CSR Golden Syrup
• 1¾ cups quick cooking oats
• ¼ cup desiccated coconut
• ½ cup CSR Demerara Sugar
• ¼ cup White Wings Plain Flour, sifted 

Chocolate Cream:

• 150g milk chocolate, finely chopped
• 2 tbsp cream

1. Preheat oven to 170ºC fan-forced. Line trays with baking paper.
2. Combine butter and CSR Golden Syrup in a medium pan, stir over heat until butter has melted. Stir in remaining ingredients.
3. Spoon heaped teaspoons of mixture onto prepared trays. Press lightly with the back of a spoon to slightly flatten. Bake for 10 mins or until golden brown. Cool on trays.
4. For the Chocolate Cream Filling, combine chocolate and cream in a small heatproof bowl sitting over a pot of simmering water. Stir with metal spoon until melted and smooth. Refrigerate for 1 hr or until spreadable.
5. With a piping bag or teaspoon, spread chocolate cream filling in the centre of the base of the biscuit. Sandwich together with another biscuit, pressing gently to hold together.