Helen Goh's Anzac Sandwich Biscuits with Dark Chocolate Filling
Chewy in the middle and crisp at the edges, these Anzac sandwich biscuits offer a delightful twist on the traditional classic. Sandwiched together with a luxurious, lightly salted dark chocolate ganache enriched with olive oil, they provide a sophisticated take on a beloved treat.
Historical Significance of Anzac Biscuits
Anzac biscuits are deeply associated with Anzac Day on 25 April, which commemorates the members of the Australian and New Zealand Army Corps who served in the first world war. Made with oats, coconut, and golden syrup, these biscuits were historically popular because they travelled well and kept for long periods, making them ideal for sending to forces overseas.
Recipe Details
This version by Helen Goh presents a slightly less austere interpretation, combining two small biscuits with a rich ganache. The result is crisp at the edges, soft within, and not overly sweet, perfect for modern palates.
Ingredients and Preparation
For the biscuits:
- 90g rolled oats
- 45g plain flour
- 40g light brown sugar
- 30g caster sugar
- 40g desiccated coconut
- 80g unsalted butter
- 40g golden syrup
- ½ tsp bicarbonate of soda
- ¼ tsp fine sea salt
For the ganache:
- 110g dark chocolate (60-70% cocoa solids), chopped
- 60ml single cream
- 2 tsp olive oil
- ¼ tsp flaky sea salt
Step-by-Step Instructions
- Combine the oats, flour, sugars, and coconut in a medium bowl by whisking.
- Melt the butter and golden syrup in a small saucepan over low heat. Dissolve the bicarbonate of soda and salt in a tablespoon of boiling water, then add to the butter mixture, which will foam slightly. Pour this into the dry ingredients and stir until evenly combined.
- Preheat the oven to 180C (170C fan)/350F/gas 4 and line two baking trays with baking paper. Roll the dough into hazelnut-sized balls (about 15g each) and place them well apart on the trays. Flatten firmly with the base of a glass or your palm, then bake for about 10 minutes until deep golden brown. For crispier biscuits, add an extra minute or two. Cool briefly on the tray before transferring to a rack to cool completely, as they will crisp up further.
- To make the ganache, place the chopped chocolate in a small bowl. Heat the cream in a small saucepan until just steaming, then pour over the chocolate. Let it sit for a minute before stirring until smooth. Stir in the olive oil and salt, then cool until thick but spreadable.
- Spread a thin layer of ganache (10-15g) over the underside of one biscuit and sandwich with another. Repeat with the remaining biscuits, then set aside for about 20 minutes to allow the ganache to set slightly before serving.
This recipe makes 12 sandwich biscuits, offering a perfect balance of texture and flavor for any occasion.
