Anzac Day baking with a difference | The Gourmand & Gourmet

Anzac Day baking with a difference

The humble bickie has been transformed…

Most of us won’t be leaving our houses this Anzac Day. We plan to simultaneously make the most of our Saturday and pay respect to the Anzacs by doing some good old fashioned baking! 

We’ve compiled some of our favourite jazzed-up Anzac recipes for all of our sweet-toothed pals out there. Get cooking!




For the cheesecake:

200g Anzac biscuits, crushed

180g Caramilk chocolate, melted, cooled

70g caster sugar

60g brown sugar

100g butter, melted, cooled

500g cream cheese, chopped, at room temperature

300ml thickened cream

3 eggs

To serve:

1 Twirl Caramilk chocolate bar, sliced diagonally

2 Extra Anzac biscuits, crushed

Whipped cream

Golden syrup


  1. Preheat oven to 160C. Grease a 20cm round springform pan. Place a sheet of baking paper over the base on the sides, allowing the paper to overhang outside the tin.
  2. Mix the melted butter and crushed Anzac thoroughly and use the back of a spoon to press the mixture firmly over the base of the pan. Place in the fridge for 15 minutes to firm.
  3. Use electric beaters to beat the cream cheese and sugar until smooth. Beat in the eggs, 1 at a time. Add the cream and continue beating to combine. Add the melted Caramilk and mix until just combined. 
  4. Pour the mixture into the prepared pan, and bake for 60 minutes or until just set.
  5. Turn off the oven and leave the cheesecake in the oven, with the door ajar, to cool for two hours. Chill the cheesecake in the fridge overnight. 
  6. Top the cheesecake with whipped cream, sliced chocolate, biscuit crumbs, and a drizzle of golden syrup. Serve. 

View the original recipe here.




For the apples:

6 Granny Smith apples, coarsely chopped

30gm ginger

110gm brown sugar

1 vanilla bean

1tsp cinnamon (or to your taste)

For the crumble:

240g wholemeal flour

220g brown sugar

90g rolled oats

40g desiccated coconut

40g moist coconut flakes

185g butter, softened

100g golden syrup

1 ½ tsp bicarbonate of soda

To serve:

Icing sugar, to dust

Vanilla ice cream (make it a good one)


  1. Preheat oven to 180c. Stir flour, oats, sugar, and both coconuts in a large mixing bowl. Combine, and make a well in the centre. 
  2. In a small saucepan over medium heat, melt butter with golden syrup and 2tbsp cold water until well combined. Stir in the bicarb soda for 1-2 minutes, until frothing.
  3. Stir butter mixture into the dry ingredients and combine. Shape mixture into a large 25cm disk on a lined baking tray, and chill for 30 minutes.
  4. Combine all of the apple ingredients in a saucepan over medium heat, with 2tbsp of cold water. Stir occasionally until apples are tender – approx 12 minutes.
  5. Spoon apple mixture into a baking dish and cover with biscuit topping. Ensure the topping covers the apples entire, and bake for 20 minutes or until the dish is bubbling.
  6. Dust with icing sugar and serve hot with ice cream!

View original recipe here. 




6 Anzac biscuits, crushed

40g desiccated coconut

40g rolled oats

100g cream cheese, softened

2 tbsp golden syrup


  1. Place all ingredients in a food processor and process until well combined. You can totally do this by hand, BTW.
  2. Roll 1 tbsp portions of the mixture into balls. Place on a lined baking tray and refrigerate until set – approximately 60 minutes.

View original recipe here. 




For the bread:

4 overripe bananas, roughly mashed

100g toffees, roughly chopped (i.e. Werther’s Original)

2 cups plain flour

1 cup sugar 

½ tsp baking powder

¾ tsp baking soda

½ tsp sea salt

1 tsp vanilla extract

⅓ cup rice bran oil

2 egg, lightly beaten

¼ cup sour cream (or yoghurt)

For the ANZAC topping:

½ cup rolled oats

½ cup desiccated coconut

⅓ cup plain flour

½ teaspoon ground cinnamon

½ tsp ground ginger

½ tsp ground nutmeg 

70g butter

2 tbsp golden syrup

½ tsp baking soda


Firstly, the topping:

  1. Combine all of the dry topping ingredients in a bowl.
  2. Melt the butter and golden syrup in a medium saucepan. Add the baking soda and stir together until it foams up and becomes pale and light. Tip onto the dry ingredients and stir together. Set aside.

For the loaf:

  1. Preheat the oven to 160C fan forced. 
  2. Combine the  flour, sugar, baking powder, baking soda, salt and the toffees in a large bowl.
  3. Whisk the oil, eggs, bananas, sour cream and the vanilla together. Pour into the flour mixture and fold together to combine.
  4. Tip the batter into a loaf tin and smooth the top. Top with Anzac topping, but do not press into the batter.
  5. Bake for 30 minutes. Remove from the oven, cover with foil, and return to bake for a further 50 minutes or until a skewer inserted comes out clean.
  6. Leave to cool in tin. Cut into thick slices and dust with icing sugar and serve with cream or ice cream.

View original recipe here. 


So, how are you re-imagining the classic this Anzac Day?