Fancy ANZAC Biscuits with Coconut Crème Pâtissière & Oat-Coconut Praline

Fancy ANZAC Biscuits with Coconut Crème Pâtissière & Oat-Coconut Praline

Crunchy, chewy, creamy, and totally next level — we’re giving the humble ANZAC a glow-up. These golden beauties are topped with luscious coconut crème and with caramelised praline shards for a show-stopping finish.

Ingredients

Coconut Crème Pâtissière

• 2 egg yolks

• 50g caster sugar

• 25g golden syrup

• 125ml full-fat milk

• 125ml coconut cream

• 15g plain flour

• 10g cornflour

To Finish the Crème

• 60ml (¼ cup) double cream

• 60ml (¼ cup) coconut cream

ANZAC Biscuits

• 75g plain flour

• 110g soft brown sugar

• 45g rolled oats

• 30g desiccated coconut

• 65g unsalted butter

• 1 tbsp golden syrup

• 1 tbsp boiling water

• ¼ tsp baking soda

• Pinch of salt

Oat-Coconut Praline

• 75g sugar

• ½ tbsp rolled oats

• ½ tbsp desiccated coconut

• Pinch of salt

Method

1. Make the Coconut Crème (start this first)

• Whisk egg yolks, sugar, golden syrup, flour, and cornflour in a bowl until smooth.

• Heat the milk and coconut cream in a pan until just simmering.

• Temper the egg mix by slowly whisking in the hot liquid.

• Pour back into the pan and cook gently over medium-low heat, stirring constantly until thickened.

• Strain through a sieve into a clean bowl, press cling film directly onto the surface, and chill until cold.

This step can be done a day ahead.

2. Make the ANZAC Dough

• Preheat your oven to 180°C (356°F).

• In a bowl, mix the flour, sugar, oats, coconut, and salt.

• In a small pan, melt butter with golden syrup. Stir in the boiling water and baking soda — it’ll foam up!

• Pour the wet mixture into the dry and mix to a soft dough.

• Roll out between two sheets of baking paper into a slab, place on a tray, and score into even squares.

• Bake for 9–10.5 minutes, until golden and just set. Let cool completely.

3. Make the Oat-Coconut Praline

• In a clean, dry pan, melt the sugar over medium heat — don’t stir until it starts turning amber.

• Stir in the oats, coconut, and salt and cook for 1 minute.

• Pour onto baking paper and let it cool into a golden sheet. Break into shards once set.

4. Finish the Crème & Pipe

• Whip the double cream and coconut cream to stiff peaks.

• Loosen the chilled coconut crème with a spoon, then gently fold in the whipped cream until smooth and pipeable.

• Transfer to a piping bag with your favourite nozzle.

5. Assemble

• Pipe a swirl or dollop of coconut crème onto each biscuit.

• Top with shards of praline and a sprinkle of biscuit crumbs for texture.

Serve with tea, sunshine, and good company. These fancy ANZACs are the kind of treat that sparks joy — and they make a beautiful gift, too.

Enjoy 

Del x