Anzac Biscuits with Chocolate Whiskey Ganache Filling. Celebrate Anzac day with these sweet treats.
450g plain flour
400g caster sugar
200g desiccated coconut
200g rolled oats
130g sunflower seeds
400g butter, room temperature
¼ cup golden syrup
4 teaspoons baking soda
4 tablespoons hot water
Preheat the oven to 180°C or 160°C (fan forced). Grease and line a baking tray with baking paper.
Mix together the flour, sugar, coconut, rolled oats, and sunflower seeds in a large bowl. Combine well.
Melt the butter, golden syrup together, in a saucepan. Dissolve baking soda in the boiling water and add to butter and golden syrup.
Stir butter mixture into the dry ingredients.
Place small teaspoon full of mixture onto prepared trays. Bake in oven for 12-15 minutes. Allow to cool on wire rack. When properly cold, sandwich together with the chocolate ganache. Store in an airtight container.
100g dark chocolate (70% cocoa solids), chopped into 2cm pieces
100mls double cream
1 ½ tsp golden syrup
2 tbsp single malt whiskey
1 ½ tsp unsalted butter, softened
Place chocolate pieces in a food processor. Blitz until fine and set aside.
Put the cream and golden syrup in a small pan and place over a medium high heat. As soon as bubbles begin to appear – just before it comes to the boil – remove from the heat.
Turn the food processor on again, with the chocolate still inside, and pour in the hot cream in a steady stream. Add the whiskey, process for about 10 seconds, then add the butter. Continue to process until the mixture is shiny and smooth. Allow to cool before using to sandwich the biscuits together.