Helen Goh’s recipe for Anzac sandwich biscuits with dark chocolate filling | The sweet spot

Chewy in the middle and crisp at the edges, like a classic, but sandwiched together with a luxurious ganache Anzac biscuits are closely associated with Anzac Day on 25 April, which commemorates the members of the Australian and New Zealand Army Corps who served in the first world war. Made with oats, coconut and golden syrup, the biscuits are said to have been popular because they travelled well and kept for long periods, making them suitable for sending to forces overseas. My version here, a slightly less austere take on the classic, sandwiches two small biscuits with a lightly salted, olive oil-enriched dark chocolate ganache. The result is crisp at the edges, soft within and not too sweet. Prep 5 min Cook 35 min, plus cooling Makes 12 s For the biscuits 90g rolled oats 45g plain flour 40g light brown sugar 30g caster sugar 40g desiccated coconut 80g unsalted butter 40g golden syrup ½ tsp bicarbonate of soda ¼ tsp fine sea salt For the ganache110g dark chocolate (60-70% cocoa solids), chopped60ml single cream 2 tsp olive oil ¼ tsp flaky sea salt Put the oats, flour, sugars and coconut in a medium bowl and whisk to combine. Melt the butter and golden syrup in a small saucepan o