Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. The biscuits were sent by wives and women’s groups to soldiers abroad. With an ingredients list of flour, oats, golden syrup, coconut, sugar, butter, baking soda and no eggs, the biscuits kept beautifully for the long journey by ship overseas.
As popular today as they were almost a hundred years ago, Anzac biscuits have found new appeal as a tasty crumble paired with new season apples and sultanas.
With the addition of a butterscotch sauce, cream or custard, this could adapt beautifully for those on IDDSI Le
vel EC7, 6 or even 5 texture modified diets.
Enjoy this recipe from the #soupedup kitchen.
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Anzac Crumble With Baked Apple And Sultanas
1.Preheat oven to 180°C. Brush a baking tray with melted butter. 2. In a large bowl mix the apple, cinnamon and sultanas then place into the baking tray. 3. Place ANZAC biscuits into a food processor until finely chopped. Add the flour and butter and process until combined. Sprinkle ov
er the apple mixture. 4. Bake in the oven for 25-30 until golden brown. Serve with cream or a delicious butterscotch sauce.
1.Place all ingredients into a saucepan and bring to the boil. Take off from the heat. Pour over the Anzac crumble or serve in a pot alongside the crumble.
Made it?Snap a photo and hashtag it #soupeduprecipes. We love to see your creations on Instagram and Facebook!