ANZAC Biscuits with a decadent twist! - ThermoHub

ANZAC Biscuits with a decadent twist!

ANZAC Biscuits with a decadent twist!

We are thrilled to be welcoming and introducing you to ThermoHub’s new recipe developer! Carmelita is the very clever and talented creative genius behind Soul Food Mumma and is a food fan and Thermomix lover from way back. Though she has dabbled in a few different things, a career involving (and eating) food was inevitable. When you see what this women can do with a simple ANZAC biscuit (recipe below) you will start to see why we are so excited to have her on board!

Carms is passionate about all food, however, her real joy and love with cooking comes from using basic ingredients and staple meals, then turning them into something decadent and gorgeous. Her recipes are the kind that make those of us who can cook but are no ‘Master Chef’ look and feel not only capable but a little bit clever at the same time.

Having been lucky enough to sample her creations, I know first hand how delicious and deceptively simple they are. Take for example her ANZAC biscuits. When I asked her what the recipe was she giggled and said “It’s just an ANZAC biscuit with a burnt caramel sauce”.

If you are anything like me there is no ‘just’ about it! Do I know how to make an ANZAC biscuit, sure I do (ok not off the top of my head but I can follow a recipe lol!) and can I make a caramel custard, again you hand me that recipe and I will make it like a boss! Would I ever have thought to put the two together? Never in a million years!

Be prepared for your Basic Cook Book to not look so basic – things are going to start getting simply gourmet.

Carmelita’s first project will be jazzing up your favourite dishes from The Basic Cookbook. Stayed tuned and head over to our Facebook page to get the latest!

Burnt Caramel Custard ANZAC Biscuits


120g Butter
100g Golden Syrup
1.5 tsp Bicarb Soda
100g Rolled Oats
150 Plain Flour
70g Light Brown Sugar
50g Desiccated Coconut
900g Full Cream Milk
200g cream
250-౩00g Raw Sugar
10g Molasses
3 eggs
35 g Tapioca or Arrowroot Flour (You can also use Corn flour)


  1. Pre-heat oven to 160 degrees and line 2 baking trays with baking paper. Set aside.
  2. Make a batch of the Basic Cookbook or Everyday Cookbook ANZAC biscuits (pg 350 of your BCB or on the recipe chip and page 148 of your EDC)
  3. Roll the biscuit mixture into a ball (about a Tbsp worth) and place onto prepared trays. Be sure to allow enough room around each ball for it to spread as it bakes.
  4. Gently press down in the middle of each ball with the back of a rounded Tablespoon to create a dent for your custard to sit in.
  5. Place in the oven. Whilst the biscuits are cooking, add all the caramel custard ingredients to the bowl and cook for 10 mins/100°/ speed 3
  6. Remove biscuits from the oven and whilst still hot, push down in the middle again with the rounded back of a Tablespoon.
  7. Allow the biscuits to cool and top with caramel custard.
  8. You can then optionally sprinkle a little raw sugar and caramelise with a blow torch.


What do you think? Let us know if you try them or if you have your own variation! If you have a simple meal you’d love to see Carmelita jazz up, let us know below too!

Kathryn xx



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