I love a crunchy ANZAC biscuit as much as the next girl, but the pressure is always on to produce something new each year as the seasons roll around. This is the ANZAC 2019 invention and mighty fine if I say so myself.
We used our traditional Anzac cookie/biscuit recipe as tartlet cases, filled them with goodness and voila, a little bit elegant, very yummo and perfect for serving all year round. I love the chocolate ones as they remind me of Kingston biscuits, which of course I never buy as I don't need to buy biscuits/cookies ever! But I do remember them from back in the days when I did do that...so enjoy. A little bit of nostalgia all rolled up into an easy peasy recipe.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Batch Traditional Anzac Biscuits pre-made a cooked into small tartlet shells Recipe
- 100 Grams Chocolate dark callets BUY
- 100 Grams cream or coconut cream
- 1 Teaspoon Vanilla Bean Paste BUY
- 1 Batch Lemon Butter as needed Recipe
- 1 Batch Cointreau Orange Curd as needed Recipe
- 1 Batch Blood Orange EVOO curd as needed Recipe
- finely grated zest of lemon or orange to garnish
Prepare the base way in advance. Up to 2 weeks if you keep them in the fridge out of sight! They will need less baking time than the original cookies, as they are probably smaller, unless you are going for a bigger tart.
Prepare any fillings other than ganache in advance so they are cold and spoonable.
To make the ganache, place all ingredients into the Thermomix bowl and melt 5 min/50°C/speed 1 or longer if not fluid enough to pour out of the bowl easily. Scrape down sides of bowl as needed to ensure all the chocolate melts.
Pour into the prepared tartlet cases.
If you are using other fillings, knock yourself out, but the chocolate one is a bit yummy. It reminds me of Kingston biscuits!