Anzac Day serves as a day of remembrance for the Australian and New Zealand Army Corps that have been killed in military operations. On the 25th of April 1915, the allied forces set out on an expedition to capture the Gallipoli peninsula. Over 8,000 Australian and New Zealand soldiers were killed on this expedition. Due to the high number of casualties in the expedition it was chosen that this would be the day on which they would be remembered.
The Anzac biscuit (formerly known as the ‘Soldiers Biscuit’) became a staple for the troops serving in WW1. This is due to being one of few treats that could be made in Australia and transported to its destination while remaining edible and of good nutritional value.
With Anzac Day right around the corner and apple season being in full swing we have provided a recipe below for a delicious take on the traditional Anzac biscuits.
1kg Whole Granny Smith (or your favourite) Apples
125g Caster Sugar
25g Lemon Juice
5g Ground Cinnamon
200g Plain Flour
150g Caster Sugar
5g Ground Cinnamon
75g Rolled Oats
75g Desiccated Coconut
210g Unsalted Butter, melted
- To prepare the apple filling, peel, core and dice the apple in approx. 2cm dice. Mix the prepared apples with the sugar, cinnamon and lemon juice.
- Place a 1/3rd of the apples into a saucepan with a lid on and cook on a low heat until it reaches a chunky apple sauce consistency. Stir often to avoid it burning.
- Pour the apple sauce mixture over the rest of the prepared apples and mix. Place in a suitable size ovenproof dish ready for later.
- Preheat the oven to 180c.
- For the crumble topping mix the flour, sugar, cinnamon, oats and desiccated coconut into a stand mixer or mixing bowl and combine. Once mixed add the melted butter and mix until just combined.
- Evenly spread the crumble topping over the top of the apple filling and place in the oven for 45 minutes or until golden and crunchy.
- Serve with either custard, your favourite ice cream, or both!