Anzac biscuit tart with crumble ice-cream

As an Australian the most patriotic day of the year for me is Anzac Day. Australia Day is reviled by some as Invasion Day, while a great majority of the populace uses the day as an excuse to tie a flag around their shoulders and get smashed.

And while many Aussies have a beer VERY early in the morning on Anzac Day many more attend the traditional Dawn Service. From the smallest country town to the largest city, Dawn Services are a humbling reminder of how the life we take for granted today came at such a mighty cost.

It is impossible for me to imagine what these brave men and women went through in war but we are eternally grateful. Seeing the armed servicemen and women marching each year, proudly wearing their medals, also brings home how lucky we are.

Anzac biscuits – AKA bickies but NEVER cookies – are made by home cooks in commemoration of Anzac Day. These egg-free biscuits were made by families during the war and sent to the soldiers. They are a famous, easy to bake bickie that last for ages.

I took my Anzac bickie recipe and tweaked it to create this Anzac biscuit tart with crumble ice-cream. I realise Aussie diggers would not recognize this deesert but I feel that as long as we talk about the heroics of these men and women we are remembering their legacy.

If you want to stick with the classic Anzac Day biscuit you can find the recipe here: https://thehungrymum.com/2016/04/22/anzac-biscuits/

Lest we forget.

GATHER:

BASE:

1 1/4 cups plain flour, sifted

1 cup rolled oats

1/2 cup caster sugar

3/4 cup desiccated coconut [I used shredded for a change]

3 tablespoons golden syrup

150g unsalted butter, chopped

1/2 teaspoon bicarb soda

1 1/2 tablespoons hot water

ICECREAM:

400ml thickened cream

1/3 cup icing sugar

½ teaspoon vanilla bean paste

1/3 cup Anzac crumble mix

LET`S GET TO IT:

Preheat oven to 170C and spray a non-stick round tart pan with removable base with non-stick cooking spray.

Mix flour, oats, sugar and coconut in a large bowl.

In a small saucepan over low heat melt butter and golden syrup. Remove from heat.

Mix the bicarb soda with 1 1/2 tablespoons water and add to pan. Stir and pour into bowl of dry ingredients.

Set aside 1/3 cup mixture then press the mixture into the pan. Bake for 15-20 minutes – it should be golden.

Remove from oven, sprinkle the extra 1/3 cup crumble onto a tray then bake for 10 minutes.

Set aside to cool.

ICECREAM:

400ml thickened cream

1/3 cup icing sugar

½ teaspoon vanilla bean paste

1/3 cup Anzac crumble mix

LET’S GET TO IT: 

Sift the icing sugar into bowl of electric mixer fitted with whisk attachment, add cream and vanilla and beat until soft and thick but not stiff – do not overbeat. Stir in the cooked crumble mix.

Pour into the bowl with a lid and freeze until firm (at least 6 hours).

TO ASSEMBLE:

Remove ice cream from freezer and allow to cool for 15 minutes.

Use a palette knife to place the icecream on Anzac base. Return to freezer for 20 minutes before slicing into wedges to serve.