Recipe adapted from taste.com.au

Little Anzac cream cups recipe

Name: Little Anzac cream cups recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 22
Ingredients: 300g packet Anzac biscuits; 125g (1/2 cup) sour cream; 125ml (1/2 cup) thickened cream; 1 tsp vanilla bean paste; 13.40 gm golden syrup, plus extra to drizzle

(0)

servings

22

prep time

15m

cook time

5m

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These Anzac cream cups create the perfect mix of flavour with their sweet cream dollops and the crumbly, buttery biscuit cups. Anzac biscuits are an Australian favourite and these 5-ingredient winners make a great finger food dessert for parties. What’s more, they’re unbelievably easy. You can shape the biscuits up to 1 day ahead, cool completely then store in an airtight container. Prepare the cream mixture and transfer to a bowl (or piping bag fitted with a fluted nozzle) and refrigerate for up to 2 hours. Fill biscuits close to serving time and be prepared to wow your friends and family with these sweet and iconic treats.

5 Ingredients

2 Method Steps

300g packet Anzac biscuits

125g (1/2 cup) sour cream

125ml (1/2 cup) thickened cream

1 tsp vanilla bean paste

13.40 gm golden syrup, plus extra to drizzle

Step 1

Preheat oven to 180C/160C fan forced. Place 1 biscuit on top of 22 holes of 2 x 12-hole round-bottomed patty pans. Bake for 3 minutes or until biscuits have softened. Working quickly, place one pan on top of the other and press down to shape lower biscuits into shells, then swap pans and shape the other biscuits. Leave in the pans for a few minutes, then transfer to a wire rack to cool completely.

Step 2

Place remaining 2 biscuits in a snap-lock bag and coarsely crush. Use electric beaters to beat sour cream, cream, vanilla bean pasta and golden syrup together until firm peaks form. Pipe or spoon into biscuit shells. Drizzle with extra golden syrup and sprinkle with crushed biscuits.