Anzac sandwich biscuits with dark chocolate filling
Chewy in the middle and crisp at the edges, as any self-respecting Anzac biscuit ought to be, these biscuits are uniquely sandwiched together with a slightly luxurious, mildly salted, olive oil-enriched dark chocolate ganache.
Anzac biscuits are traditionally linked to Anzac Day on 25 April, a day that commemorates the members of the Australian and New Zealand Army Corps who served during the First World War. Made from oats, coconut, and golden syrup, these biscuits were favored historically because they travelled well and kept for extended periods, making them ideal for sending to forces overseas. This version presents a slightly less austere take on the classic, pairing two small biscuits with a lightly salted, olive oil-enriched dark chocolate ganache. The final product is crisp at the edges, soft within, and balanced in sweetness.
Ingredients
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
Method
Begin by placing the oats, flour, sugars, and coconut in a medium bowl and whisking to combine evenly.
Melt the butter and golden syrup together in a small saucepan over low heat. In a small cup, dissolve the bicarbonate of soda and salt in a tablespoon of boiling water, then add this mixture to the butter and golden syrup; it will foam slightly. Pour this wet mixture into the dry ingredients and stir until combined thoroughly.
Preheat the oven to 180°C (170°C fan)/350°F/gas mark 4 and line two baking trays with baking paper. Roll the dough into balls approximately the size of a hazelnut (about 15g each) and place them on the trays, spacing them well apart. Flatten each ball firmly with the base of a glass or your palm. Bake for about 10 minutes until the biscuits turn a deep golden brown. For those who prefer biscuits crisp throughout, extend the baking time by one or two minutes. Remove the trays from the oven and allow the biscuits to cool briefly on the trays before transferring them to a rack to cool completely; the biscuits will become crisper as they cool.
To prepare the ganache, place the chopped chocolate in a small bowl. Heat the cream in a small saucepan until it is just steaming, then pour it over the chocolate. Let it sit for one minute before stirring until smooth. Incorporate the olive oil and flaky sea salt, then allow the ganache to cool until it thickens to a spreadable consistency.
Spread a thin layer of ganache (approximately 10-15g) on the underside of one biscuit and sandwich it with another biscuit. Repeat this process with the remaining biscuits. Set the assembled sandwich biscuits aside for about 20 minutes to allow the ganache to set slightly before serving.
