Crispy Anzac Sandwich Biscuits

Crispy Anzac Sandwich BiscuitsA twist on a beloved classic is sometimes fun so these Crispy Anzac Sandwich Biscuits were a nice change and to be honest, are thin and crispy and the filling is light and not overly sweet and this combination…just works!

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.

Chewy Anzac Biscuits

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 origins 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.

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.

how to make crispy anzac biscuitsHow to prepare Crispy 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 Crispy 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 40 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.

Crispy Anzac Sandwich Biscuits
Recipe by Roamingtaste
Makes 7 biscuit sandwiches

Ingredients:
Crispy Anzac Biscuits
200 grams / 1 cup superfine/caster sugar
106 grams / 2/3 cup plain flour
50 grams / 1/2 cup desiccated coconut
80 grams / 1 cup regular oats
100 grams / 3.5 ounces butter, cubed
1 tablespoon golden syrup
3 tablespoons boiling water
1/2 teaspoon baking soda
White Chocolate Buttercream
150 grams / 5.3 ounces butter, softened
150 grams / 1 1/3 cups confectioner’s/icing sugar
100 grams white chocolate

Directions:
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.

IMG 4556(pp w768 h512)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.

IMG 4559(pp w768 h512)Pour the wet ingredients into the dry ingredients and fold with a spatula until no dry patches remain in the bowl.

IMG 4562(pp w768 h512)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 1/2 inches apart.

IMG 4565(pp w768 h512)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.

Place the butter into a bowl and beat on medium until light, fluffy and doubled in volume, approximately 5 minutes with a hand beater.

Continue with beating on medium speed and add in 1 heaped tablespoon of sugar at a time and incorporate for 30 seconds, continue until the sugar has been fully incorporated and whipped through.

Fold in the white chocolate until the mixture is smooth.

IMG 4571(pp w768 h512)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.

how to make thin crispy anzac biscuitsthin crispy anzac biscuits recipe

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Crispy Anzac Sandwich Biscuits

Crispy Anzac Sandwich Biscuits

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
loadingLoading...
  • Author: Sylvie Taylor
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: Makes 7 sandwich biscuits 1x
  • Category: Cookies

Description

Thin and crispy Anzac biscuits get a modern twist by adding white chocolate buttercream and giving you a sandwich biscuit to dig into!


Ingredients

Scale

Crispy Anzac Biscuits
200 grams / 1 cup superfine/caster sugar
106 grams / 2/3 cup plain flour
50 grams / 1/2 cup desiccated coconut
80 grams / 1 cup regular oats
100 grams / 3.5 ounces butter, cubed
1 tablespoon golden syrup
3 tablespoons boiling water
1/2 teaspoon baking soda
White Chocolate Buttercream
150 grams / 5.3 ounces butter, softened
150 grams / 1 1/3 cups confectioner’s/icing sugar
100 grams white chocolate


Instructions

  • 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 1/2 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.
  • Place the butter into a bowl and beat on medium until light, fluffy and doubled in volume, approximately 5 minutes with a hand beater.
  • Continue with beating on medium speed and add in 1 heaped tablespoon of sugar at a time and incorporate for 30 seconds, continue until the sugar has been fully incorporated and whipped through.
  • 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

Add a comment...

Your email is never published or shared. Required fields are marked *

seasonal
read more
follow onInsta
thelist
Subscribe to receive bi-weekly emails including recipes and quarterly giveaways.
searchingfor something
%d bloggers like this: