Chef Michael Weldon Gives ANZAC Biscuits a Sweet Upgrade for April 25
Chef Weldon's ANZAC Biscuit Desserts for April 25

The classic ANZAC biscuit is receiving a delicious makeover just in time for April 25, as chef and Coles ambassador Michael Weldon reimagines the nostalgic favourite into indulgent, crowd-pleasing desserts.

Appearing on Sunrise on Friday, Weldon transforms the traditional treat into golden syrup pancakes topped with biscuit crumble and cream, alongside ice cream sandwiches packed with caramel and jam, offering a fresh twist on a beloved classic.

Golden Syrup Pancakes with Anzac Biscuit Crumbs and Whipped Cream

Ingredients

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  • 1/2 cup (120g) Coles Smooth Ricotta
  • 3/4 cup (185ml) milk
  • 4 Eggs, separated
  • 2 tbs melted butter
  • 1 cup (150g) plain flour
  • 1 tsp baking powder
  • 1/4 cup Golden Syrup
  • 1/2 tsp sea salt flakes
  • 1 cup cream, whipped
  • 2 Coles Anzac Cookies, crumbled
  • Maple or Golden Syrup

Method

  1. Combine the ricotta, milk, egg yolks and butter in a large bowl.
  2. Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form.
  3. Add flour, baking powder, sugar and salt to ricotta mixture. Fold until just combined.
  4. Add one-third of the egg white to the ricotta mixture and fold until just combined. Repeat in 2 more batches with the remaining egg white.
  5. Heat a large non-stick frying pan over medium heat. Brush with a little extra butter.
  6. Pour a ladle of batter into the pan. Cook for 1-2 mins or until bubbles appear on the surface. Turn and cook for 1 min or until light golden and cooked through. Transfer to a plate and repeat until all the pancakes are cooked.
  7. Serve the pancakes in stacks topped with whipped cream, crumbled Anzac biscuits and extra syrup.

Anzac Biscuit Ice Cream Sandwiches

Ingredients

  • 1 Pack Coles Anzac Biscuits
  • 1 tub ice cream, your choice of flavour
  • 1 jar caramel, or make your own
  • 1 jar raspberry jam
  • Extra coatings: 200g chocolate, your choice; 2 tbs coconut oil; crushed nuts; sprinkles

Method

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  1. Prepare the ice cream sandwiches the day before serving if possible.
  2. Scoop a ball of ice cream onto one of the biscuits, spread it flat then spoon out a pocket in the centre of the ice cream.
  3. Add a spoon of caramel or jam, add the other biscuit and place into the freezer on a tray to set and soften the biscuits.
  4. The next day, you can decorate if you like. Melt the chocolate and coconut oil in the microwave until combined.
  5. Dip ice cream sandwiches into the chocolate and garnish with nuts or sprinkles. The chocolate will set quickly, so work fast. You can place into the freezer again or enjoy it straight away.