Chewy in the middle and crisp at the edges, these biscuits offer a modern twist on a beloved classic by being sandwiched together with a luxurious ganache.
Anzac biscuits have long been tied to Anzac Day on April 25, which honors the Australian and New Zealand Army Corps members who served in World War I. Traditionally made with oats, coconut, and golden syrup, these treats were prized for their durability and long shelf life, making them ideal for shipping to troops abroad.
Helen Goh presents a slightly more indulgent version of the classic. Her recipe features two small biscuits filled with a lightly salted, olive oil-enriched dark chocolate ganache. The result is a delightful contrast of textures—crisp around the edges and soft in the center—with a balanced sweetness that elevates the humble biscuit into a sophisticated treat.