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ANZAC Biscuit Chocolate Sandwiches
ANZAC Biscuit Chocolate Sandwiches

ANZAC Biscuit Chocolate Sandwiches

Felicity MacLeod

Felicity MacLeod

Prep 15 mins15m
Cook 15 mins15m
Makes 16

ANZAC Day for me has three traditions, the dawn service, two-up and ANZAC biscuits. Today I didn't get to the dawn service or the local RSL to play two-up, but I did make ANZAC biscuits with a chocolaty twist.

Putting a tasty ganache between two of these iconic biscuits, turns a humble biscuit into a real treat.

ᔥ Originally from Donna Hay for Sunday Style (20/4/2014, page 45)

Ingredients

  • 2 cups rolled oat
  • 1 cup plain flour
  • ⅔ cup caster sugar
  • ¾ cup desiccated coconut
  • ⅓ cup golden syrup
  • 1 tsp bicarbonate of soda
  • 2 tbsps hot water

  • Chocolate Ganache

  • ½ cup single cream
  • 170 g dark chocolate (finely chopped)

Instructions

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  • 1
    Preheat over to 160 degrees C.
  • 2
    To make the ganache, place the cream in the saucepan over a medium heat and bring to the boil. Remove from the heat and add the chocolate, whisking to combine. Refrigerate for or until thick.
  • 3
    For the biscuits, place the oats, flour, sugar an coconut in a bowl and mix to combine. Place the golden syrup and butter in a saucepan over a low heat, stirring, until melted. Combine the bicarb of soda with the water and add to the butter mixture. Add to the bowl with oats and mix to combine.
  • 4
    Place tablespoon of the mixture onto a lined baking trays lined with non-stick baking paper and flatten to 5cm rounds, allowing room for the biscuits to spread. Bake for or until golden.
  • 5
    Allow biscuits to cool completely, spread ganache onto half the biscuits and sandwich the remaining biscuits.

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