Spiced Chocolate Anzac Thins with Chocolate Whiskey Ganache

Preheat the oven to 160°C fan bake.

Put the oats in a food processor and process until very finely ground. 

Place in a large bowl along with the flour, coconut, brown sugar, cocoa and all the spices and combine well. 

Melt the butter and golden syrup in a saucepan then take off the heat.

Combine the baking soda with the boiling water in a bowl then stir it into the hot butter mixture until it's foamy and light. 

Immediately pour on to the dry ingredients and stir together until everything is damp and well combined. 

Put 1 tablespoon of the mixture in the palm of your hand and squeeze tightly to compact then roll into a ball. Place on a baking tray and use your fingertips to press each biscuit into an 8cm circle, leaving space between each one. I cooked 9 biscuits per tray. 

Bake for about 6½-7 minutes, turning the tray for even cooking. Cool on the tray for a few minutes then transfer to a cooling rack. Repeat with the remaining mixture. 

To assemble: Spread half of the biscuits with the chocolate ganache and sandwich together with the remaining biscuits. Makes about 22 double biscuits.

Filled biscuits need to be eaten the same day. Unfilled biscuits will keep in an airtight container for 3-4 days.

Pantry note: I used Bob's Red Mill gluten-free rolled oats as their products are guaranteed to be manufactured in an environment that’s free from cross contamination. You can substitute the same amount of regular oats and flour if you don’t need to avoid gluten. 

Spiced Chocolate Whiskey Ganache
Put the cream in a small saucepan and bring to just below boiling point. Take off the heat and add the remaining ingredients. 

Leave for 1 minute then whisk until smooth. Cool then refrigerate until a thick and spreadable consistency.