A rework on the classic Anzac biscuit by Pat Nourse, a dyed-in-the-wool fan who tried and tested several methods to come up with his best version of the original.
The striking colour of this passionfruit semifreddo only adds to the fun of an ice-cream sandwich. We've added wattleseed and macadamia nuts to our biscuits for extra texture and Australian flavour.
There's nothing quite like a home-made Anzac biscuit, still hot from the oven and with a bit of chew. This classic recipe does exactly what it says on the tin - and that's how we like it.
Cornflake cookies recipe - Preheat oven to 170°C, and line oven trays with baking paper. Beat butter and sugars in an electric mixer until pale and fluffy (3-4 minutes).
