It’s nowhere near Anzac Day, but I couldn’t resist a winter treat this weekend that reminded me of home and one of my favourite Australian biscuits, the Anzac biscuit!
If you’ve never had one, it’s a nutty and very crunchy biscuit that was sent to Australian soldiers in WWI. It was designed to last, so you can keep these biscuits around for months without them going soft. Flavoured with maple syrup, oats and coconut, they’re perfect with apples for a pie that’s a little healthier than your traditional American one and a lot more flavoursome!
The recipe is inspired by one I saw in Gourmet Traveller, but with a few tweeks to make it easier to create in Italy.
– 3/4 cup plain flour
– 1/2 cup brown sugar
– 1/4 cup rolled oats
– 40g desiccated coconut
– 80g butter
– 45ml maple syrup
– 45ml honey
– 1 teaspoon baking powder
– 3 apples
– slice of ginger
– 1/2 cinnamon stick
– drizzle of vanilla essence
Mix all your dry ingredients together in a bowl. Heat the butter, maple syrup and honey in a small saucepan until the butter is melted. Add a tablespoon of water and combine. Then add the baking powder – careful because it will bubble up like a volcano! – cook on a really low heat for another 2 minutes and then pour over the dry ingredients. Mix to get a very crumbly dough. Place in the fridge to chill for at least half an hour.
To prepare the filling, cut the apples into cubes and place in a saucepan with the other ingredients. Boil gently until the apples are soft (about 10 minutes). Spoon into 4 individual ramekins or one big pie tin.
Roll out the oat dough. This was almost impossible for me, so I just sort of squished it together into a rough circle and carefully placed it over the top of my pies. The dough is far too crumbly to roll out like you would a normal pie dough and I didn’t want to add too much extra flour.
Bake in a preheated oven at 180°C for 20 minutes or until golden and bubbly. Serve with cream or ice cream!
Giulio was kind enough to model in this shoot for me! Suffice to say, his patience was very limited, so I had to snap these photos extremely quickly!