Like them chewy? Crunchy? Crumbled over an indulgent sundae with homemade chocolate sauce? Sugar-free, gluten-free or sandwiched between vegan ice cream? No matter how you like yours, there’s no denying an Anzac biscuit. We’ve taken the classic flavours of golden syrup, oats, butter and coconut and spun them into these creative takes on an Aussie favourite.
We’ve added the beloved Aussie Anzac biscuit to this funky rocky road. As well as the usual suspects (we see you, marshmallows), we’ve added roasted macadamias and Australia’s other favourite treat, Violet Crumble, for a true Down Under sweet celebration.
We used coconut cream and golden syrup for this creamy Basque cheesecake. Served with a generous drizzle of golden syrup and crunchy crumbs of homemade Anzac biscuit, it’s the perfect combo. You’ll need to start this recipe a day ahead, and you’ll need a 22cm springform pan. Credit: Brett Stevens
This easy CWA Anzac biscuit recipe proves you can’t beat a classic. Using rich golden syrup, rolled oats and desiccated coconut for extra crunch, these are sure to be the best Anzac biscuits you will ever make. Recipe by the Country Women’s Association (CWA) Victoria.
Lucy Nunes gets creative with the classic Anzac biscuit, creating an easy, but oh, so moreish crunchy fruit crumble that's perfect for winter weeknights. You can find the original Anzac biscuit recipe here. You'll need a 1.5L roasting dish for this recipe.
Zingy citrus and the classic sweet and oaty flavours of Anzac biscuits are a perfect combination in this gorgeous tart that’s made for entertaining.
Amorette mandarins are seedless, easy to peel and have a nice balance of sweetness and tang.
Lucy Nunes gets creative with Australia's favourite biscuit, creating an easy but decadent caramel slice that's perfect for lunch boxes or a relaxed morning or afternoon tea. You'll need to start this recipe at least 6 hours ahead, and you'll need a 30cm x 20cm slice pan. You can find the original Anzac biscuit recipe here.
“I love a quick cheat’s dessert. The trick here is to not eat all the beautiful fresh biscuits when they come out of the oven.” – Lucy Nunes You can find the original Anzac biscuit recipe here.
Who can resist the velvety smooth allure of cream cheese? Ellie and Sam Studd spread the good word, sharing the recipe for a baked cheesecake with a decidedly Australian flavour.
These white chocolate biscuits are a delicious spin on the Aussie classic.
“The burnished coconut oat of an Anzac biscuit belongs to passionfruit in an Australian culturally ordained way. They need each other to be better! The torched coconut sugar meringue will elevate the sweetness and the capital-D Dessert Drama, but you can always opt for a simple whipped cream spiked with coconut sugar. Cut BIG slices!” - Natalie Paull
"I love soft, gooey Anzac biscuits, and this slice is everything I love about them – it’s basically one big biscuit." – Carina La Delfa. You’ll need a 20cm x 30cm slice pan for this recipe.
It doesn't get any more Aussie than this.
This easy self-saucing pudding combines classic Anzac biscuit flavours into one delicious dessert. Made with rich golden syrup, rolled oats, desiccated coconut and oozing with a sweet, gooey centre, this simple dessert is the perfect addition to your Anzac day.
"The unmistakable sweet, oaty goodness of a classic Anzac biscuit is always a treat in itself, and I just love dunking them in a cup of tea (pro tip: if you like to do this too, bake your biscuits for an extra 5 minutes so they’re extra crunchy). Here, I’ve used the Country Women’s Association of Victoria’s original recipe. So bake up a batch and see if you can resist eating them all." – Lucy Nunes
Drizzled with carob and scattered with hazelnuts, these ANZAC biscuit-inspired bars are sugar-free and packed with protein and fibre, but still taste great.
