Anzac cookies with a twist

Anzac Day is just around the corner and so too is our Anzac Biscuit obsession. Actually, let’s be real, our obsession starts the day Anzac cookies hit the stores. And we’re not talking about the supermarket variety you can purchase all year round… We mean the freshly baked kind, served warm with that oaty, coconutty crunch. It is a flavour unique to this renowned Aussie treat.

Aside from being super tasty, Anzac cookies actually have a long and interesting history linking them to our national day of remembrance. The biscuits were made by soldier’s wives and women’s groups to be sent out to the men fighting at war. The reason for this distinctive blend of ingredients is that they all have a fairly long shelf life and therefore would be able to survive the naval transportation. Genius!

They’re great on their own but we’ve found a recipe that takes them to a whole new level – we’re talking banana, caramel, cream AND a crunchy Anzac Biscuit base. Meet Banoffee Pie with an Anzac twist!

Using Anzac Biscuits as a dessert base is a great cooking hack for other desserts, too. Works well as a base for chocolate ganache tart, lemon meringue pie, cheesecake… you name it. All you need to do is whiz up the biscuits using a food processer (add butter or coconut oil) and voila! Saves time and effort, not to mention the deliciousness factor.

Whether you’re looking for a way to use up your leftover biscuits, in search of a recipe to impress guests for an Anzac day celebration or just keen to make this heavenly treat to enjoy all by yourself (we’re not judging), this Banoffee Pie will not disappoint!


300g Anzac biscuits, coarsely broken
100g butter, melted
2 x 380g cans Nestlé Caramel Top ‘n’ Fill
300ml double cream
2 bananas, thinly sliced
1 Anzac biscuit, extra, finely chopped
Chocolate, grated, to serve


  1. Place the Anzac biscuits in a food processor and process until finely crushed. Add the butter and process until well combined.
  2. Divide the mixture evenly among 6 x 8cm (base measurement) round fluted tart tins with removable bases. Use the back of a spoon to press evenly over the base and side of each tin. Place in the fridge for 30 mins or until firm.
  3. Place the caramel in a large bowl and whisk until smooth. Remove the tart cases from their tins and place on serving plates. Divide the caramel among the tart cases. Place tarts in the fridge for 30 mins to chill.
  4. Whisk cream in a medium bowl until soft peaks form. Top each pie with a dollop of cream. Arrange banana slices over the tarts and sprinkle with Anzac crumbs and grated chocolate to serve.

Prep time: 1 hr 20

Makes 6.

Recipe and imagery credit: Taste