Anzac biscuit topping
- 240 gm (1½ cups) wholemeal flour
- 220 gm (1 cup) firmly packed brown sugar
- 90 gm (1 cup) rolled oats
- 40 gm each desiccated coconut and moist coconut flakes (see note)
- 185 gm butter, softened
- 90 gm (¼ cup) each treacle and golden syrup
- 1½ tsp bicarbonate of soda
Stewed ginger apples
- 6 Granny Smith apples, coarsely chopped
- 30 gm piece of ginger, thinly sliced
- 110 gm (½ cup) brown sugar
- 1 vanilla bean, split and seeds scraped
- 1 cinnamon quill
- 1For Anzac biscuit topping, preheat oven to 180C. Stir flour, sugar, oats, and both coconuts in a bowl to combine and make a well in the centre. Melt butter in a small saucepan over medium heat with treacle and golden syrup, add 2 tbsp cold water and stir until combined (1-2 minutes), then stir in bicarbonate of soda (1-2 minutes; be careful, mixture will froth up). Stir treacle mixture into dry ingredients. Shape mixture into a large 25cm disc on a baking tray lined with baking paper and refrigerate to chill and firm (at least 30 minutes).
- 2For stewed ginger apples, combine ingredients in a saucepan over medium heat with 2 tbsp of water and stir occasionally until apples are tender (10-12 minutes). Spoon into pie dish or baking dish with a capacity of about 1-1½ litres, cover with Anzac biscuit topping, pushing sides into dish to enclose and bake until topping is golden brown and crisp and apples are tender and bubbling (15-20 minutes). Dust with icing sugar and serve hot with scoops of vanilla ice-cream or custard.