Prep time - 10 mins | Cook time - 10 mins | Makes about 10 ‘sandwiches’
These are a flat, chewy Anzac biscuit, but if you prefer yours a bit softer and ‘higher’ add a teaspoon bicarb soda to the butter and golden syrup when it’s all melted together. Served sandwiched together by a milk chocolate ganache, they are transformed to a delicious and pretty fancy dessert option or afternoon treat.


100 grams butter
90 grams (¼ cup) CSR Golden Syrup
150 grams (1 ¾ cups) quick cooking oats
20 grams (¼ cup) desiccated coconut
110 grams (½ cup) Sugars of the World Australian Unrefined Sugar
35 grams (¼ cup) plain flour, sifted

Milk chocolate filling:

150 grams Milk chocolate, finely chopped
2 tablespoons cream


1.    Preheat oven to 190ºC (or 170ºC fan forced) and line two baking trays with paper.

2.    Combine butter and golden syrup in a medium pan, stirring over heat until butter has melted. Stir in remaining ingredients until well combined.

3.    Spoon small teaspoon-full balls of mixture onto your trays, leaving room for them to spread. Press lightly with the back of a spoon to slightly flatten then bake for 10 mins or until golden brown. Cool on trays. 

4.    To make the chocolate filling, combine chocolate and cream in a small heatproof bowl and stir with metal spoon over pan of simmering water until melted and smooth. Refrigerate for 1 hr or until spreadable.

5.    When ready to serve, sandwich biscuits together with the chocolate and arrange on a platter.