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Jewel ricotta-filled Anzac biscuits

  • 4
Jewel ricotta-filled Anzac biscuits


  • 200 grams ricotta cheese
  • ½ cup chopped dried mixed fruit
  • 2-3 tablespoons grated chocolate or chocolate chips
  • 1-2 tablespoons chopped glaze ginger, optional
  • 1 teaspoon vanilla essence, optional
  • 1 tablespoon Cointreau, Grant Marnier or orange juice
  • 8-10 Anzac biscuits or 16-20 gingernut biscuits


  1. Mix together the ricotta cheese, mixed dried fruit, grated chocolate or chocolate chips, glace ginger and vanilla, if using and orange liqueur or orange juice.
  2. Sandwich biscuits together using the mixture. Place in a covered container and refrigerate for up to 2 hours until required. Alternatively, serve the biscuits and ricotta mixture separately. If wished, drizzle biscuits with melted chocolate before serving with coffee.

Cooks Tips

- Use mixed fruit or a single dried fruit such as currants, cranberries or sultanas.

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