‘ ANZAC DAY – This Monday 25th April 2022’

On the 25th of April 1915, Australian and New Zealand soldiers formed part of the allied expedition that set out to capture the Gallipoli peninsula. These became known as Anzacs and the pride they took in that name continues to this day. To commemorate this very special day try one or all of these delicious Anzac day dessert for you and the family to enjoy.

The Anzac Biscuit
The Anzac biscuit a sweet biscuit, popular in Australia and New Zealand, made using rolled oats, flour, sugar, butter, golden syrup, baking soda, boiling water, and desiccated coconut.

You will need:
1 cup plain flour
1 cup sugar
1 cup rolled oats
1 cup desiccated coconut
115g butter
2 Tbs boiling water
1 Tbs golden syrup
1 tsp bicarbonate of soda (add a little more water if mixture is too dry)

The Method
Pre-heat oven to 180 C. Grease a biscuit tray or line with baking paper. In a large bowl, combine all the dry ingredients.

In a small saucepan over medium heat (or in a microwave-proof jug or bowl in the microwave), combine the butter and golden syrup until the butter has melted.

In a small bowl, combine the boiling water and bicarbonate of soda. Add the bicarb and water mixture with the melted butter and golden syrup.

Combine all ingredients in a large bowl. Mix thoroughly.

Dollop teaspoon full of the biscuit mixture onto the greased baking tray. Don’t forget that the biscuits WILL spread during baking, so make sure you leave room for them to spread!

Bake for 12 minutes, or until golden brown. Remove from oven. Allow the ANZAC biscuits to cool on the tray for a few minutes.

Golden Oat Crunches
They make a delicious alternative to the normally naughty ANZAC biscuits – the perfect pair with a cup of tea. These biscuits are also lower in fat than traditional oat biscuits.

You will need:
1 cup plain flour
1 cup raw rolled oats
½ cup brown sugar
1 teaspoon bicarb soda
5 tablespoons Light margarine (75g – Flora brand)
2 tablespoons golden syrup
Cooking spray

The Method
Preheat oven to 150ºC fan forced.
In a large mixing bowl combine all dry ingredients. Melt margarine, mix together with golden syrup then add to dry mix. Combine ingredients together well.

Coat a large baking tray with cooking spray, roll about 1 teaspoon of mixture into a ball then place on tray, flatten with the back of a fork, repeat until you have 24 cookies, allow space for biscuits to spread a little.

Bake 20 minutes, leave to cool on tray.

Golden Syrup Anzac Cheesecake
This rich, golden syrup-topped cheesecake is the salute to the tradition of the ANZAC biscuit.

You will need:
Cheesecake:
85g butter
1/4 cup golden syrup
1/3 cup packed dark brown sugar
1 1/4 cup quick cook oats
3/4 cup all-purpose flour (plain flour)
440g cream cheese softened
2/3 cup granulated sugar
1 tsp vanilla extract
3 large eggs, room temperature

Golden Syrup Caramel:
56g butter
1/3 cup golden syrup
1/4 cup packed dark brown sugar
2 tablespoons heavy cream

The Method
Firstly the Cheesecake
Preheat oven to 160C. Grease, line base & side of a 9-inch springform pan with baking paper.

Combine butter, syrup & sugar in a medium saucepan over medium heat. Stir until butter is melted and sugar is dissolved. Remove from heat and let cool for 5 minutes.

Add the oats, flour and stir until well combined. Using a flat bottom straight-sided glass, press mixture over base and about 3 cms up side of the pan. Set aside on a baking sheet.

Alternatively, if you have leftover Anzac biscuits, blend 250g Anzac biscuits with 85g melted butter and press into base.

Beat the cream cheese, sugar and vanilla together in a large bowl using an electric mixer for about 3 minutes or until sugar is dissolved and mixture is lighter in texture; scrape down the side of the bowl.

Add the eggs one at a time, scraping the side of the bowl down with a spatula after each addition. Beat until eggs are combined – 1 to 2 minutes. Do not overbeat (this can cause the cheesecake to crack).

Pour filling into the crust. Bake, on the baking sheet, in the centre of the oven for about 40 minutes or until almost set.

Turn oven off and allow to cool for 2 hours in the oven, then remove from the oven, cover loosely and cool for 1 hour. Cover & chill for 8 hours or overnight.

Now for the Golden Syrup Caramel
Combine all ingredients in a small saucepan. Stir over medium heat until the butter is melted & sugar is dissolved.

Bring to a simmer and simmer for 2 minutes. Remove from heat and it let cool. Store in a sealed container for 8 hours or overnight.

Just before serving: remove the cheesecake from the fridge, loosen ring & either serve on the springform base or run a large knife underneath the cheesecake & place it on a serving plate.

Warm the topping for about 20 seconds in the microwave until runny but still thick – don’t overheat it.
Drizzle all over cheesecake & cut into wedges to serve.

ANZAC Biscuit Ice Cream Sandwich

You will need:
1 cup plain flour
1 cup rolled oats
1/2 tsp cinnamon
1 cup desiccated coconut
1/2 cup chopped macadamia nuts
1/4 cup finely chopped crystallised ginger
3/4 cup caster sugar
1 tsp finely grated lemon rind
12g butter
2 Tbs golden syrup
1 tsp bicarbonate of soda
1 Tbs boiling water
1L of your favourite ice cream

The Method
Pre-heat the oven to 180 C (160 fan-forced). Line 2 trays with baking paper.

Sift flour into a bowl. Add oats, cinnamon, coconut, macadamia nuts, ginger, sugar and lemon rind. Stir to combine. Make a well in the centre.

Melt the butter and golden syrup in a small saucepan over medium heat. Once melted, remove from heat.

Combine the bicarbonate of soda and water in a small bowl and Stir. Add to the butter mixture and stir well to combine. Then add this mixture to the dry ingredients. Stir well to combine.

Using the palm of your hands, roll level tablespoons of the biscuit mixture to form a ball (approximately 40g). Place the balls on the prepared trays, 3cm apart. Flatten them slightly with the palm of your hand.

Bake for 10-13 minutes or until golden in colour. Allow them to sit on the trays for 5 minutes after removing them from the oven, then transfer them to a wire rack to cool completely. The biscuits will have a chewy texture. If you prefer a crunchy texture proceed to step 8.

Step 8
Pre-heat the oven to 120 C. Place the biscuits on trays and bake for 20 minutes. Switch the oven off. Leave the biscuits in the oven until the oven is completely cool.

To make ice cream sandwiches, place a scoop of ice cream between two biscuits, and press together slightly. They can be eaten immediately, otherwise, they can be made and stored in the freezer in an airtight container for days.

Lamingtons
Lamingtons are a classic Australian sweet treat that is loved as much today as it was when it was first created.

You will need:
6 eggs
1 cup caster sugar
1 1/2 cups self-raising flour
1/2 cup cornflour
30 g butter
6 tbs hot water
For the Icing:
3 cups coconut (shredded)
2 cups icing sugar
1/3 cup cocoa powder
15 g butter
1/2 cup milk

The Method
Preheat oven to 180°C. Line two lamington tins 18cm x 28cm (7in x 11in) with baking paper.

Beat eggs until thick and creamy. Gradually add sugar. Continue beating until sugar completely dissolved. Fold in sifted self-raising flour and cornflour, then combined water and butter.

Divide the mixture evenly between the prepared lamington tins. Bake in moderate oven approximately 30 mins. Let cake stand in pan for 5 minutes before turning out onto wire rack.

After the sponge has cooled, sift the icing sugar and cocoa into heatproof bowl.
Stir in butter and milk. Stir over a pan of hot water until icing is smooth and glossy. Trim the brown top and sides from cake. Cut into 16 even pieces.

Holding each piece on a fork, dip each cake into the icing. Hold over bowl a few minutes to drain off excess chocolate. Toss in coconut or sprinkle to coat. Place on oven tray to set.