<span data-sheets-value='{"1":2,"2":"Chocolatey brownies are feathered with Biscoff spread for a warming cinnamon kick. The Anzac bars have an oaty Antipodean biscuit base, layered with salted caramel and artisan dark chocolate, then powdered with festive gold dust. Puffed rice scotcheroos are stirred with tahini caramel and topped with milk chocolate and sesame seeds, while classic cookie bars are given depth by miso and rye flour.\n"}' data-sheets-userformat='{"2":39871,"3":{"1":0},"4":{"1":2,"2":15134719},"5":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"6":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"7":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"8":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"10":0,"11":4,"12":0,"14":{"1":2,"2":6710886},"15":"Arial","18":1}' data-mce-fragment="1"><meta charset="UTF-8">“We all know and love millionaire’s shortbread, but the shortbread is not my favourite element,” explains Edd. “In this grown up version, Anzac biscuit with coconut and oats adds chewiness and a contrasting texture to the soft caramel.” The nostalgic favourite is topped with 75% dark chocolate from British bean-to-bar chocolatiers Islands, then a festive shimmer of gold dust.<br></span>

Anzac Millionaire’s Shortbreads

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Anzac Millionaire’s Shortbreads
by
Edd Kimber

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Anzac Millionaire’s ShortbreadsbyEdd Kimber

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Anzac Millionaire’s Shortbreads
by
Edd Kimber