Let’s Cook Together | ANZAC Tarts & ANZAC Biscuits

The origin of ANZAC biscuits is surrounded by mystery. Some believe they were named ANZAC biscuits because wives, sisters and mothers of servicemen baked the long-lasting but tasty biscuits to send to soldiers fighting overseas – concerned that the soldiers were not getting enough nutrition. There is evidence that oaty biscuits were sent overseas, and early recipes of ANZAC biscuits were called ‘soldier’s biscuits’, however the diggers on the front line were actually rationed hard-tack biscuits – creations of such durability and toughness that soldiers used them for Christmas cards and photo frames as well as food!

More likely, ANZAC biscuits were named because they were baked by the thousands for fundraising efforts on the home-front.  The oaty, syrupy biscuits, simply made from available ingredients, became a symbol of the resilience of our Australian and New Zealand soldiers and the love and support for them at home.  ANZAC biscuits are traditionally baked at this time each year – one of the ways we remember the spirit and sacrifice of the soldiers who inspired their name. Lest we forget.



Makes 12



  • 150 g Plain Flour
  • 1.5 Tsp Ground Cinnamon
  • 125 g Rolled Oates
  • 85 g Desiccated Coconut
  • 115 g Caster Sugar
  • 55 g Brown Sugar
  • 125 g Cubed Butter
  • 85 ml Golden syrup
  • 2 Tsp water
  • 0.5 Tsp Bicarb Soda



  • Heat oven to 150 degrees and line 2 baking trays with baking paper
  • Sieve flour and cinnamon in a bowl, add oats, coconut, both sugars and mix well.
  • Combine butter, syrup and water in saucepan and stir over a medium heat until butter is melted.
  • Stir in Bicarb Soda and add the mix IMMEDIATELY to the dry ingredients and mix well with a wooden spoon. Mix thoroughly.
  • Roll walnut size balls onto the trays 5cm apart and flatten slightly so they’re 1cm thick.
  • Bake for 18 minutes so they’re crisp on the outside but chewy in the center.  Cool for 5 minutes on the trays then cool completely on wire racks.




Makes 12


TART SHELL – Ingredients

  • 180 g all purpose flour
  • 20 g powdered sugar
  • 100 g salted butter, cold & chopped fine
  • 1 chilled egg yolk
  • 40 ml or as required chilled water




  • Firstly, in a food processor, combine the flour, sugar, and butter together. Pulse until the mixture resembles breadcrumbs. To this mixture, add the egg yolk and pulse again until all well combined
  • Put this mixture in a large bowl and add the water only a required making sure your dough does not turn sticky or wettish. It should just come together forming a firm dough. Do not over knead as the butter in the dough will start melting making the dough sticky
  • Once you form a firm dough, flatten it a bit and place it on some cling wrap. Cover it completely and refrigerate for an hour.
  • Once ready to use, roll the dough using a rolling pin on a surface sprinkled with flour or between 2 sheets baking paper until 2-3mm thick.
  • If you have left over raw dough, you can glad wrap it and freeze it for next time, will be good to use for 6 month.
  • In conclusion, use 5-6 cm diameter round pastry cutters to cut the pastry, then place this in small tart cases. Its good if the pastry overlaps the sides of the case, it will prevent it from too much shrinking and when its baked, you can simply just brake off the excess.
  • Blind-bake: Preheat oven to 170 C fan-forced. Line pastry with baking paper and ceramic pie weights or uncooked rice (this stops the pastry base rising during cooking). Bake for 10 minutes. Remove rice or weights and paper. Bake for another few minutes or until pastry is just golden. Crust is now ready to be filled. Note: Blind-baking –  This technique seals the surface and creates a crisp case to prevent pastry becoming soggy when moist fillings are added.


Filling – Ingredients

  • Baked 12 Baked Tart cases – Blind Baked.
  • 3 Egg Yolks
  • 1.5 Eggs lightly whisked
  • 450 ML Thickened cream
  • 82.5 g Caster sugar
  • 1 Tbsp. Vanilla Essence
  • 4-6 Anzac biscuits lightly broken
  • 1.5 Tbsp, Rolled Oates
  • 30 g butter
  • 1.5 Tbsp. Brown sugar


Filling – Method

  • Set oven to 165 degrees. Line 2 baking trays with baking paper.
  • Combine cream and essence in saucepan over low heat, simmer and remove from heat.
  • Whisk egg yolks and sugar in bowl, add hot cream and pour evenly into tart cases.
  • Bake in oven for 10-12 minutes until nearly set.
  • Place biscuits, oates, butter, and brown sugar in the processer and process until it resembles coarse breadcrumbs.
  • Sprinkle biscuit mix evenly over tarts and bake for a further 8-10 minutes or until the tarts are golden brown and crisp. Cool on trays.