Have you got any ANZAC biscuits left from last week? I doubt it, because I don’t!
Never mind, this ganache works just as well sandwiched between any biscuit and it’s completely dairy-free too.
But not guilt free. That would be taking it too far.
I came up with this wicked little ganache for Vitasoy, as they wanted me to create something for ANZAC day. Now, ANZAC biscuits don’t have any milk in them and I wasn’t about to go and add milk just for the heck of it – that’s silly – so I had to think outside the square.
I didn’t think for long though, biscuit sandwich kinda popped straight into my head!
I’ve made this dairy free using white chocolate that is dairy free, but if that doesn’t bother you then use any chocolate you like. Ditto subbing out the ANZAC biscuits. Just use your favourite ones. Choc chip would be excellent.
Since the soy milk is a little thinner than cream, which is usually used in a ganache, the texture is runnier than you’d expect of a true ganache. However, it’s great for drizzling and getting messy with, try it on top of cake too. I’ve suggested some recipes below if you need some inspiration.
Are you a biscuit sandwich lover? I’m not really, but hubby loved these.
Golden syrup white chocolate ganache
makes about 1 cup
- 120g white chocolate (dairy free, if you can find it), finely chopped
- 80ml Vitasoy Original soymilk (or milk of your choice)
- 2 tablespoons golden syrup
1. Put all three ingredients into a glass bowl and place over a small saucepan of simmering water about 3cm deep over medium heat. Make sure that the water does not touch the bowl. Leave for 5 minutes to warm the soymilk, then stir until the chocolate is melted and the mixture is smooth.
2. Cover the bowl with cling film and leave at room temperature for 3-4 hours, stirring occasionally until thickened to spreading consistency. You can leave this on the bench overnight if you want to prepare it in advance. Use to sandwich biscuits once they are cool or use to ice a cake.
Here are some biscuit and cake recipes you could use it on:
- Chocolate and tofu muffins – vegan!
- 3 Ingredient Peanut Butter biscuits – gluten free!
- Blueberry breakfast muffins – dairy free!
- ANZAC biscuits
Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.
If you are a brand or PR who would like to commission a sponsored recipe, please get in touch via the Advertising page.