Anzac biscuit [petits gâteaux] from Pâtisserie Made Simple: The Art of Petits Gâteaux (page 117) by Maxine Scheckter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe calls for freezing or refrigerating various components during preparation.

  • Jane on April 25, 2025

    I'm learning so much from the recipes in this book. I hadn't used a St. Honoré piping tip before so there was some trial and error (though I reused any messy piping). I was probably over-generous in the decoration as the whipped ganache was only enough for 15 cakes whereas there are 30 produced. But the 15 fully decorated cakes were very pretty. I found them a bit too sweet but my friends all loved them. There is an oat/coconut cookie base, a golden syrup mousse, coated in caramelized white chocolate with cookie crumbs, then the whipped ganache and gold leaf decoration. A special occasion dessert!

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