These Anzac Sandwich Biscuits are a delightful twist on the classic Anzac biscuits. Consisting of two golden, chewy biscuits sandwiched together with a white chocolate buttercream filling. These work together by adding a smooth sweet center surrounded by golden and chewy oat biscuits.
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These are a twist on the classic, though if you don't have the patience to bake individual biscuits, these Anzac biscuit bars are a great alternative. Thanks to these being eggless, these Australasian Melting Moments and Afghan Biscuits are both eggless also.
What are Anzac Biscuits?
Anzac biscuits are classic Australasian cookies created during World War I. They were made by wives and loved ones to send to soldiers serving in the Australian and New Zealand Army Corps (ANZAC). These eggless biscuits are made with rolled oats, coconut, golden syrup, and butter, resulting in a deliciously chewy batch of biscuits that keep well thanks to the minimal ingredients for a quick and easy treat.
The History of Anzac Biscuits
The story goes that during the First World War, the Australian and New Zealand Army Corps (ANZAC) soldiers were sent Anzac biscuits by family back in their homelands thanks to the ingredients having a long shelf life. Using ingredients made with a long shelf life made them perfect for loved ones to send to soldiers fighting on the battle lines across the other side of the world. Anzac Day is Memorial Day for both Australia and New Zealand. Commemorated on 25 April with many people wearing red poppies and making Anzac biscuits to remember the lives cut short far too soon.
Ingredients and substitutions for Anzac Sandwich Biscuits
- Oats: Simple rolled oats were used, no quick oats or steel oats which might result in a different texture within the biscuits.
- Flour: Plain or all purpose flour is best because it gives our biscuits a nice light crumb.
- Sugar: Superfine or caster sugar helps sweeten the biscuits and give their lightly chewy texture without adding additional flavors. You could replace this with regular granulated sugar in equal measure.
- Baking soda: This helps our cookies rise avoiding a heavy dense cookie and helps to give them that golden color.
- Butter: Unsalted butter was used, but if all you have on hand is salted, that works as a substitute. Simply leave out any salt suggested in the recipe.
- Desiccated coconut: Desiccated coconut is the best choice thanks to it's fine texture. It is not recommended to completely substitute with shredded or flaked coconut as the result will likely be quite different.
- Golden syrup: Golden syrup is an essential ingredient here, however, if you cannot source it, light corn syrup, honey or maple syrup are the best substitutes. Corn syrup having the most similar texture, though honey would add the most complimentary flavor to the overall biscuits.
See recipe card for quantities.
How to make Anzac Sandwich Biscuits:
Step 1: Stir the dry ingredients: Place all the dry ingredients into a bowl and stir together.
Step 2: Melt and bubble: Place the butter and golden syrup in a saucepan and heat until the butter is melted. Pour in stirred baking soda and boiled water letting it bubble.
Step 3: Biscuit dough: Pour the wet ingredients into the dry ingredients and stir until no dry portions remain in your bowl.
Step 4: Shape and bake: Shape into even balls (weighing on a scale, if you prefer), flatten slightly and place onto a lined baking tray. Baking until golden and then cooling.
Step 5: Buttercream: Melt the white chocolate and set aside to cool whilst you whip the butter and sugar until pale.
Step 6: Fill: Stir the chocolate and buttercream together and either spoon or pipe on the base of one Anzac biscuit, sandwiching with a second biscuit.
Step 7: Serve up: Serve alongside a cup of your favorite hot beverage and dig in!
FAQs for the best Anzac Sandwich Biscuits
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.
The boiling water in this recipe helps to dissolve the baking soda and add to the chewy texture of these when they are baked.
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 15 grams as they do spread, but ensure you keep an eye on how they look as they likey would bake quicker.
The white chocolate has to be cooled to room temperature before it can be stirred through the buttercream.
Yes, Anzac Sandwich Biscuits can be stored and enjoyed later. Once assembled, store them in an airtight container at room temperature for a few days. If you want to make them ahead of time, you can prepare the biscuits and filling separately. When ready to serve, simply assemble the sandwiches. This makes them a convenient treat for parties, gatherings, or as a homemade gift.
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Anzac Sandwich Biscuits
Ingredients
Anzac biscuits
- 200 grams / 1 cup superfine/caster sugar
- 130 grams / ยพ cup + 1 tablespoon plain flour
- 50 grams / ยฝ 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 / ยฝ teaspoon baking soda
White chocolate buttercream
- 75 grams / 2.65 ounces butter softened
- 75 grams / ยพ cup confectionerโs/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 ยฝ 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 itโs 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 replacement: 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, though honey would add the most complimentary flavor to the overall biscuits.
- Result of adding baking soda to butter: The butter mixture will bubble immediately when the baking soda and water is added and thatโs exactly what you need it to do as youโll know itโs 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 theyโre 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.
- You can freeze them: You can freeze the biscuits, simply allow to cool fully before wrapping tightly and placing into an airtight container, for up to 3 months. Thaw at room temperature.
Nutrition
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Made it and loved it?
If you have made this recipe, it would mean so much to leave a review below to help more people find this.
Sally
Love making standard Anzac biscuits regularly, but stumbled on this recipe and had to give it a go. Wow!! Never thought about sandwiching together and the buttercream filling isn't too sweet so these will be on regular rotation moving forward!
Sylvie Taylor
Thanks so much for your feedback Sally. So glad to hear you enjoy the twist in this recipe.