Tag Archives: Anzac biscuit

Anzac inspiration

Anzac day is recognised on the 25th of April in Australia and New Zealand. Anzac stands for Australian and New Zealand Army Corps, and marks one of the defining moments in the forming of Australia’s national identity. A recipe that is associated with this day of remembrance is the Anzac biscuit. Anzac biscuits are traditionally made from rolled oats, flour, desiccated coconut, sugar, butter, golden syrup and baking soda. It is claimed they gained popularity because the biscuits would last the time and distance it took for them to travel from kitchens in Australia and New Zealand to loved ones dispatched far from home.

I played with the traditional recipe and used condensed milk instead of sugar and golden syrup. If you want to stick to the traditional recipe, follow the details below but leave out the chocolate chips, and replace the condensed milk with 1 cup of sugar and 1 dessert spoon of golden syrup. Even though my recipe uses condensed milk the end result was not an overly sweet biscuit, the condensed milk having less sugar than the sugar and golden syrup that would have normally been used. I added chocolate chips, purely because I love chocolate chip biscuits. If you want chewy biscuits, leave the mixture in heaped spoonfuls on your baking tray. If you prefer a crispy biscuit, flatten out your spoonfuls of biscuit mixture.

Chocolate chip oat biscuits


  • 1 1/2 cups rolled oats
  • 1 cup plain flour
  • 1 cup desiccated coconut
  • 1 teaspoon baking soda
  • 1 egg
  • 100g butter
  • 1 x 395g tin condensed milk
  • 200g dark chocolate


  • Preheat the oven to 180°C, grease 4 baking trays with a generous coating of butter or oil (or use non-stick baking trays).
  • Measure out the oats, flour, coconut and baking soda into a bowl.

Oats flour

  • Chop the dark chocolate into the size you would like your chocolate chips to be (chunky or finely chopped – it’s up to you) and add to the bowl.

Chopped chocolate

  • Add the butter to a saucepan and gently heat until just melted.
  • Add the melted butter, egg and condensed milk to the dry ingredients in the bowl.

Biscuit mixture

  • Stir to combine.
  • Place tablespoonfuls of your biscuit mixture onto your baking trays (I spaced 6 biscuits per tray).

Biscuit mixture on trays

  • Bake your biscuits in the oven for approximately 20 minutes, or until golden brown (you may need to do this in batches depending on how much room there is in your oven).
  • Remove cooked biscuits from the oven and allow to cool for 5 to 10 minutes on the baking trays. You can sample one or two biscuits now for quality control purposes.

Chocolate Chip Oat Biscuits

  • Transfer the biscuits to a wire rack and allow to totally cool. Your biscuits are ready to serve or store in an air-tight container. Enjoy.

What is your favourite biscuit? Has this post inspired any new ideas?


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Filed under Baking, Biscuits, Chocolate, Oats, Recipes, Sweet, Vegetarian

Happy Australia Day

Australia Day is a national holiday celebrated in Australia on the 26th of January. It could also be referred to as Invasion Day by the indigenous Aboriginal community, as it marks the claiming of the country by Captain Cook and the British Empire. It is a day where we celebrate all things Australian (or things that we claim as Australian but actually originated in New Zealand like the Pavlova).

For my recipe this week I wanted to use a native Australian spice, and decided upon strawberry gum. According to its description, strawberry gum is a ground native Australian herb,  with a flavour profile of berries, passionfruit and sweet spices (and I can attest this is a fairly accurate description). You can order ground strawberry gum via Herbie’s Spices online, or it is stocked in many delis and gourmet food stores.

I used store-bought Anzac biscuits for my cheesecake base. I will share a home-made recipe for Anzac biscuits in April closer to Anzac day. If you can’t track down Anzac biscuits, feel free to use any sweet store-bought biscuit you like. I used Green and Black’s white chocolate because it is organic, fair trade and has lovely flecks of real vanilla pod seeds through it.

Strawberry Gum, Passionfruit and White Chocolate Cheesecake


  • 300mls cream
  • 250g cream cheese
  • 2 teaspoons ground strawberry gum
  • 200g white chocolate
  • 250g Anzac biscuits
  • 100g butter
  • 6 passionfruit


  • Add the biscuits to your food processor and blitz into crumbs
  • Add the butter and blitz again to combine, the mixture should look like wet sand
  • Press the biscuit base into your tin

Biscuit base

  • Refrigerate until firm
  • Add the cream to a saucepan and gently heat until steaming but not boiling
  • Add the white chocolate and strawberry gum to the hot cream, the heat from the cream should be enough to melt the chocolate and infuse the strawberry gum (if the chocolate doesn’t melt, return to a very low heat and stir continuously until melted)

White chocolate cream melting

  • Cool your white chocolate and cream mixture in the refrigerator until it firms and becomes a ganache
  • Whip the ganache with beaters to make it light and fluffy
  • Add the cream cheese and the fruit and pulp from 3 passionfruit to the ganache mixture

Passionfruit cheesecake mix

  • Whip the cream cheese and passionfruit until incorporated into the ganache
  • Spoon the cream cheese ganache mixture on top of your biscuit base and spread to create a smooth, even top
  • Refrigerate until you are ready to serve
  • Top with the pulp from your remaining 3 passionfruit, remove your cheesecake from its tin and it is ready to serve. Enjoy.

Strawberry gum, passionfruit white chocolate cheesecake

What is your favourite Australian inspired recipe? Has this post inspired any new ideas?

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Filed under Biscuits, Cake, Cheese, Chocolate, Herbs, Passionfruit, Recipes, Spices, Sweet