A twist on a beloved classic is sometimes fun so these Anzac Sandwich Biscuits were a nice change and to be honest, are thinner than standard ones, but every bite still has that signature flavor.
Do you have a memorial day recipe in your country friends? What dish or recipe are you or loved ones likely to make on or for this day? I’d love to hear in the comments below.
These are super easy thin, crispy and still chewy Anzac Biscuits and to be honest, they could definitely be smaller and feed more people, but there is something so fun about grabbing for a big old sandwich biscuit that makes ones eyes light up that just doesn't happen in the same way with small cream filled biscuits.
Anzac biscuits are a classic dish in New Zealand that most people will readily make at home before purchasing from a bakery (because honestly) there are things like mint slices and cream donuts that take longer to make at home and Anzac’s are neither of those - they’re easy and quick and require nothing unusual (except Golden Syrup which is essential)
The History of Anzac Biscuits
During the First World War the Australian and New Zealand Army Corps (ANZAC) and the story goes that Anzac biscuits were made with ingredients that had a long shelf life, making them perfect for loved ones to send to soldiers fighting on the battle lines across the other side of the world.
Anzac Day is commemorated on 25 April and is Memorial Day for both Australia and New Zealand and this time of year means a lot of people are wearing red poppies and making Anzac biscuits in their kitchens and these Crispy Anzac Biscuits are but one twist on the classic.
Why you'll love these
The chewy anzac biscuit
The perfectly chewy anzac biscuit comes together like any and doesn't take long to whip up.
White chocolate buttercream
The buttercream isn't overly sweet and makes just enough to fill this batch and balances out the oaty biscuits perfectly.
How to prepare Anzac Sandwich Biscuits
- Stir the dry ingredients: Place all the dry ingredients into a bowl and stir together.
- Melt butter and golden syrup: Place the butter and golden syrup in a saucepan and heat until the butter is melted.
- Combine the baking soda and water: Stir the baking soda and water together.
- Combine wet ingredients: Add the baking soda and water to the butter and stir together.
- Biscuit dough: Pour the wet ingredients into the dry ingredients and stir until no dry portions remain in your bowl.
- Scoop: Take a tablespoonful of the dough and press and roll together, flattening and placing on your baking tray.
- Bake: Bake until golden.
- Cool: Remove and cool fully.
- Melt the chocolate: Melt the white chocolate and set aside for your buttercream.
- Whip the butter: Whip the butter until doubled in volume and pale.
- Whip the sugar: Whip in heaped tablespoonfuls of the sugar into the fluffy butter until fully combined.
- Scoop: Take an ice cream scoop amount and place into the center of one cookie and press together with a second cookie like a sandwich.
- Serve: Dig in!
Tips for the best Anzac Sandwich Biscuits
Golden syrup sub: Golden syrup is an essential ingredient here, however, if you cannot source it, Light Corn Syrup, Honey or Maple Syrup are the best substitutes with Corn Syrup having the most similar texture.
Result of adding baking soda to butter: The butter mixture will bubble immediately when the baking soda and water is added and that’s exactly what you need it to do as you’ll know it’s reacting, if this does not happen you might need new baking soda.
Perfect round biscuits: To achieve perfect round biscuits you need to swirl a round cookie cutter around the edge of each whilst they’re just out of the oven and before they harden.
Weight of biscuit dough: To ensure the biscuits were even they were rolled and weighed to be 20 grams/1.4 ounces each before flattening and placing on my baking tray. If you want smaller biscuits you could absolutely weigh them out at 20 or 30 grams as they do spread, but ensure you keep an eye on how they look as they likey would bake quicker.
Adding white chocolate to the buttercream: The white chocolate has to be cooled to room temperature before it can be stirred through the buttercream.
More Australasian recipes you'll love
How to make Anzac Sandwich Biscuits:
Line a baking tray with greaseproof paper and preheat the oven to 180C/350F.
Place the sugar, flour, coconut and oats into a bowl and stir together.
Place the butter and golden syrup into a saucepan on medium heat, stirring until the butter melts.
Add 1 tablespoon of the boiling water to the butter and golden syrup mixture.
Stir the baking soda into the remaining boiling water and add to the butter and stir to combine.
Pour the wet ingredients into the dry ingredients and fold with a spatula until no dry patches remain in the bowl.
Take a tablespoon amount and press and roll into a ball, flattening to ensure the cookie has nice rounded edges and place on your baking tray 1 ½ inches apart.
Bake for 10 minutes or until golden all over.
Remove from the oven and allow to cool and harden on the tray for 2 minutes.
Place on a cooling rack and allow to cool fully.
To make the buttercream, place the white chocolate in a double boiler and stir until it’s fully melted. Set aside to cool.
To make the buttercream filling, place the butter and sugar into a bowl and beat on medium with an electric mixer until pale and fluffy, approximately 4 minutes.
Fold in the white chocolate until the mixture is smooth.
Take an ice cream scoop and smooth out evenly, place into the center of one cookie.
Place another cookie on top and press down slowly until all sides are even.
Serve.
Anzac Sandwich Biscuits
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Makes 12 sandwich biscuits 1x
- Category: Cookies
- Cuisine: New Zealand, Australian
Description
Anzac Sandwich Biscuits recipe is a modern twist by adding white chocolate buttercream and giving you a sandwich biscuit to dig into!
Ingredients
Anzac biscuits
200 grams / 1 cup superfine/caster sugar
130 grams / ¾ cup + 1 tablespoon plain flour
50 grams / ½ cup desiccated coconut
90 grams / 1 cup rolled oats
100 grams / 3.5 ounces butter, cubed
20 grams / 1 tablespoon golden syrup
44 grams / 3 tablespoons boiling water
3 grams / ½ teaspoon baking soda
White chocolate buttercream
75 grams / 2.65 ounces butter, softened
75 grams / ¾ cup confectioner’s/icing sugar
50 grams / 1.75 ounces white chocolate
Instructions
Anzac biscuits
- Line a baking tray with greaseproof paper and preheat the oven to 180C/350F.
- Place the sugar, flour, coconut and oats into a bowl and stir together.
- Place the butter and golden syrup into a saucepan on medium heat, stirring until the butter melts.
- Add 1 tablespoon of the boiling water to the butter and golden syrup mixture.
- Stir the baking soda into the remaining boiling water and add to the butter and stir to combine.
- Pour the wet ingredients into the dry ingredients and fold with a spatula until no dry patches remain in the bowl.
- Take a tablespoon amount and press and roll into a ball, flattening to ensure the cookie has nice rounded edges and place on your baking tray 1 ½ inches apart.
- Bake for 10 minutes or until golden all over.
- Remove from the oven and allow to cool and harden on the tray for 2 minutes.
- Place on a cooling rack and allow to cool fully.
White chocolate buttercream
- To make the buttercream, place the white chocolate in a double boiler and stir until it’s fully melted. Set aside to cool.
- To make the buttercream filling, place the butter and sugar into a bowl and beat on medium with an electric mixer until pale and fluffy, approximately 4 minutes.
- Fold in the white chocolate until the mixture is smooth.
- Take an ice cream scoop and smooth out evenly, place into the center of one cookie.
- Place another cookie on top and press down slowly until all sides are even.
- Serve.
Notes
Golden syrup sub: Golden syrup is an essential ingredient here, however, if you cannot source it, Light Corn Syrup, Honey or Maple Syrup are the best substitutes with Corn Syrup having the most similar texture.
Result of adding baking soda to butter: The butter mixture will bubble immediately when the baking soda and water is added and that’s exactly what you need it to do as you’ll know it’s reacting, if this does not happen you might need new baking soda.
Perfect round biscuits: To achieve perfect round biscuits you need to swirl a round cookie cutter around the edge of each whilst they’re just out of the oven and before they harden.
Weight of biscuit dough: To ensure the biscuits were even they were rolled and weighed to be 40 grams/1.4 ounces each before flattening and placing on my baking tray.
Adding white chocolate to the buttercream: The white chocolate has to be cooled to room temperature before it can be stirred through the buttercream.
Recipe by Roamingtaste
Nutrition
- Calories: 314 calories per serve
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