I can’t seem to get enough of the one bowl, throw it all together, chuck in the oven, and gobble it right up Anzac Biscuity goodness.
You’ve probably already heard me on serious rants about it’s amazingness… I just can’t help it… it’s only human.
But what is the meaning behind the Anzac Biscuit I hear you ask?
Anzac, stands for Australia and New Zealand Army Corps.
And every Anzac day Australians and New Zealanders come together on the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War in remembrance and respect for soldiers who sacrificed their lives for the freedom of others.
Men laying down their lives for their friends, family and for their country.
Bravery in it’s purest. Something we can never thank them enough for.
The Anzac spirit I feel really sums up what it means to be an Australian, and makes me proud to be one.
The soldiers filled with endurance, courage, ingenuity, good humour, larrikinism, and mateship.
I couldn’t be more humbled and grateful for all they have done for us.
Something I can remember memorising before our school camp trip to Canberra, and has stuck with me ever since; the Ode of Remembrance.
Which really encapsulates the essence of this commemorative day ~
They shall grow not old, as we that are left grow old;
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning
We will remember them.
Least we forget.
So in order to really get into the Anzac Spirt, this totally delicious tart was whipped up.
I can remember coming across it in a magazine and book marking it (and let’s be honest, we never reallllllly get round to making them, but this time I did! yayay!), and as the perfect occasion came along, it all fell into place.
Now I’m sure you’re all wondering why they named a biscuit after the Anzacs? Well, here’s how it goes;
These delicious biccies were sent from those back home to the soldiers, containing ingredients that didn’t spoil (note, they contain no eggs, cream etc, but pure maple and oaty goodness), therefore they met the soldiers still in yummy condition. And thus the enjoyment of them has continued!
Lemon & Honey Anzac Tart
delicious. – February 2012 , Page 98
Recipe by Valli Little, Jessica Brook & Phoebe Wood
- 300g Anzac biscuits
- 60g unsalted butter, melted
- 3 tablespoons honey, plus extra to serve
- Finely grated zest of 2 lemons, plus 150ml strained lemon juice
- 395g can sweetened condensed milk
- 1/2 cup (125ml) pure (thin) cream
- 4 eggs
- Thickened cream, to serve
Preheat the oven to 170°C.
- Place biscuits in a food processor and whiz until fine crumbs. Add butter and pulse to combine. Press crumb mixture into the base and sides of a 4cm x 22cm round loose-bottomed tart pan. Chill for 30 minutes or until firm.
- Place honey, lemon zest and juice, condensed milk, cream and eggs in a bowl and whisk gently until combined. Pour into the tart case and bake for 35 minutes or until just set but the centre still has a gentle wobble. Cool in the pan to room temperature, then place in the fridge and chill for at least 2 hours or until cold and set.
- To serve, slice the tart and drizzle with thickened cream and extra honey.
Along with every long weekend the fam love to put together these delicious ‘Coconut & Cinnamon French Toasted Croissants with Raspberries’ ~ have no fear! These goodies recipe is coming soon to a blog near you! (a.k.a. this blog)
Hope you all have a great weekend!
and thanks for stopping by