Helen Goh's Anzac Sandwich Biscuits with Dark Chocolate Filling
Helen Goh's recipe for Anzac sandwich biscuits offers a delightful and slightly luxurious take on the traditional treat. These biscuits are chewy in the middle and crisp at the edges, as any self-respecting Anzac biscuit should be, but they are elevated by being sandwiched together with a mildly salted, olive oil-enriched dark chocolate ganache.
Historical Significance of Anzac Biscuits
Anzac biscuits are closely 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, the biscuits were popular because they travelled well and kept for long periods, making them suitable for sending to forces overseas. Goh's version here is a slightly less austere take on the classic, sandwiching two small biscuits with a lightly salted, olive oil-enriched dark chocolate ganache. The result is crisp at the edges, soft within, and not too sweet, offering a modern twist on a historical favourite.
Recipe Details and Preparation
Prep Time: 5 minutes
Cook Time: 35 minutes, plus cooling
Makes: 12 sandwiches
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
Begin by putting the oats, flour, sugars, and coconut in a medium bowl and whisking to combine. Melt the butter and golden syrup in a small saucepan over a low heat. In a small cup, dissolve the bicarbonate of soda and salt in a tablespoon of boiling water, then add this to the butter mix – it will foam slightly. Tip this mixture into the dry ingredients and stir to combine evenly.
Heat the oven to 180C (170C fan)/350F/gas 4 and line two baking trays with baking paper. Roll the dough into balls the size of a hazelnut (about 15g) and place them on the baking trays, spacing them well apart. Flatten firmly with the base of a glass or your palm, then bake for about 10 minutes, until deep golden brown. If you prefer biscuits that are crisp all the way through, add an extra minute or two to the bake time. Remove from the oven, leave to cool briefly on the tray, then transfer to a rack to cool completely – the biscuits will crisp up further as they cool.
To make the ganache, put the chopped chocolate in a small bowl. Heat the cream in a small saucepan until just steaming, then pour it over the chocolate. Leave for a minute, then stir until smooth. Stir in the olive oil and salt, then leave to cool until thick but spreadable.
Spread a thin layer of ganache (10-15g) over the underside of one biscuit and sandwich together with another biscuit. Repeat with the remaining biscuits, then set aside for about 20 minutes for the ganache to set slightly before serving. This recipe yields a delicious and elegant treat that honours tradition while adding a touch of indulgence.
