Every year I look forward to Anzac day, getting up early to go to the dawn service, having a BBQ breakfast at the local RSL with the Vet’s and then settling in to spend the afternoon watching the footy. But it’s more than that, it’s easy to forget the sacrifices others made so we could have a better life which is why Anzac day is so important. It’s a great chance to think about how lucky we are to live in such a wonderful country and of course a time to pay our respects to those who paid the ultimate price for our freedom.
As a way to pay my respects every year apart from attending the dawn service I partake in a yearly tradition of excessive baking, making big batches of Anzac biscuits every week for several weeks leading up to Anzac day until I basically start to look like an Anzac biscuit
The Anzac biscuit has long been associated with the landing at Gallipoli and after a little researching I found they were originally made by the Australian and New Zealand wives and sent to soldiers while they were away as the ingredients didn’t spoil easily and they traveled well. Of course this little piece of information kindled a debate between my kiwi housemate and I as to who actually came up with the brilliant recipe, which was inevitably followed by a heated debate over the origins of the Pavlova, let’s just say we again agreed to disagree.
While this year I intend on making just as many Anzac bikkies as usual my tradition has changed slightly, this year the biscuits I don’t stuff my face with will be blitzed into a perfect little shell for my Anzac tarts.
That’s right, tarts!
I know, I know, if something ain’t broke don’t fix it, but I couldn’t just post a healthier recipe for Anzac biscuits especially this year when my creative juices came up with the ultimate Anzac recipe. Perfect for a sweet treat while you’re watching the footy (or more specifically watching Essendon beat Collingwood)! While these tarts are on the healthier side, I still wouldn’t encourage eating too many, but be warned they may be hard to resist.
The taste of the tarts actually reminds me of the quick butternut caramel tarts my mum used to make using the caramel fillin’ from the tin topped with some cream and banana for a banoffee style. But thinking of our waist lines I have substituted the whipped cream for honey sweetened labne in this recipe.
Labne for those who aren’t familiar is strained yoghurt. The liquid is drained using a cheese or muslin cloth leaving a thickened creamy yogurt that has an almost cheese like taste. To make the labne you will need a cheese cloth which is easier to come across than I originally thought. Most of your kitchen shops will stock them or else try spotlight or target which is where I usually get mine from.
Author: Erin Murnane
Recipe type: Dessert
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
A twist on a classic
- 1 Cup rolled oats
- 1 Cup coconut
- ½ Cup brown rice or spelt
- ¼ cup olive oil spread
- ¼ cup golden syrup
- 1 Tbsp tahini
- 1 Tsp bicarbonate soda
- 2 Tbsp olive oil spread, melted
- 2 Tbsp golden syrup, melted
- 500g Natural or Greek yogurt
- 2 Tbsp honey
- 1 Punnet strawberries, leafy tops removed and halved
- ¼ Cup water
- 1 Tbsp raw sugar
To make the biscuits
- Preheat a fan forced oven to 180° C and line a baking tray with baking paper.
- Place oats, coconut and flour into a large bowl, mix and set aside.
- Meanwhile combine olive oil spread, golden syrup and tahini into a small saucepan and gently warm over medium heat until runny.
- Add bicarb soda into the warmed liquid, quickly stir before pouring into the dry ingredients.
- Mix everything together until well combined, add 2 tbsp water to help the mixture stick together if needed.
- Roll mixture into small balls and place onto a lined baking tray.
- Cook in a pre-heated oven for 10-15 minutes or until golden brown. Remove the tray from the oven and allow to cool on the tray for several minutes before placing on a cooling rack.
To make the tart shells:
- Preheat a fan forced oven to 180° C and grease a 6 x capacity muffin tray
- Place 8-10 ANZAC biscuits into a food processor and whiz for 2-3 seconds to break apart.
- Add melted olive oil spread and golden syrup to the biscuits and whiz again for 2-3 seconds until the mixture comes together, add more melted olive oil spread if needed.
- Spoon mixture into a cupcake tray and firmly press against the sides to make a tart shell.
- Transfer to the preheated oven and bake for 8-10 minutes until golden brown.
- Remove from the oven and allow to cool in the tray for 30 minutes before removing.
- Spoon 500g yogurt into a cheese or muslin cloth. Tie the the ends together and hang over a large bowl or jug. Leave in the fridge overnight until most of the liquid has drained from the solid yoghurt.
- Remove the solid mixture from the cheese cloth and place into a small bowl. Mix with honey to sweeten slightly and set aside.
- Place strawberries, water and sugar into a small saucepan and cook over medium heat for 5-10minutes, stirring occasionally until thickened and sticky. Spoon mixture into a small bowl and set aside to cool slightly.
- Spoon 2 tbsp of labne mixture into each tart shell and top with a spoonful of strawberry compote.
I hope these tarts go down well with the friends and make a nice alternative half time snack while you’re remembering the fallen soldiers.
Lest we forget!
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