Helen Goh’s recipe for Anzac sandwich biscuits with dark chocolate filling | The sweet spot

Chewy in the middle and crisp at the edges, like a classic, but sandwiched together with a luxurious ganacheAnzac 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 are said to have been popular because they travelled well and kept for long periods, making them suitable for sending to forces overseas. My version here, a slightly less austere take on the classic, sandwiches 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. Continue reading...

4/16/2026 10:00:21 PM Read more