Anzac Log

Whenever we host a family function for my husband’s family we’re always met by offers of “what do you want me to bring?” Generally, whenever anyone offers this generous gesture I’m inclined to politely decline preferring to shower our guests with hospitality and an opportunity to dine together without needing to do anything. All this with one exception as established by my sons, my sister in law’s chocolate ripple cake. Though not a lover of cooking she can wield a chocolate cookie and cream and silence a table at dessert time. It’s become a tradition, one that’s unwavering.

Simple though it is, Arnotts Chocolate Ripple Biscuits sandwiched with Chantilly cream is not only a family favourite for us but a tradition known Australia wide. First introduced in the early 1930’s as a promotional recipe by the manufacturers of the biscuit (cookie) the ease with which a delicious dessert could be made elevated the recipe to an Aussie staple that’s stood the test of time and still finds it’s place on Aussie tables to today.

Food traditions hold an important place in families. They anchor us and form part of the structure of those rituals we look to for celebration and togetherness. Things like birthday cakes, or your Mum’s lasagne, the steak your dad cooks just so for family barbecues or your Nana’s scones. Every family has a tradition in which some type of dish is the centre point of the occasion and which you look forward to on receiving an invitation.

Like families, many of our special dates on the calendar also herald the enjoyment of a favourite food. All the usuals come to mind obviously, turkey at Christmas, hot cross buns at easter and even the simple old fashioned Sunday roast. But there’s a few others that come to mind, breakfast in bed for mother’s day, CWA scones at country shows and hot meat pies at the football are all food conventions that come to mind not necessarily at times of note but things we think of connected to special moments and outings.

My Nana was one to create these traditions in our family. I wonder if her food rituals were intentional to create those anchors for us or was it easy to cater for a crowd with the same recipes she knew by muscle memory? I suspect a mix of both but they’re ones we remember, reflect on and in my case replicate.

Anzac day was one such day that I’ve written of before. Every year from early childhood we’d all don our best clothes, Mum and I a dress even though it was usually cold and Dad a suit. We’d find out place near the forecourt of the Shrine of Remembrance near the poplar planted for the 46th Battalion, small flag at the ready to wave when Papa and his comrades came past with mounting excitement knowing my treasured Papa was on his way as the marching bands struck up their chorus. He never liked to stay for the ceremonies after the march proper rather he was happy to recede into the crowds and potter home. On our way home he’d offer to take us out for lunch for a ‘fish dinner.’ Not the dinner that’s immediately coming to mind as you read this rather to MacDonalds! He loved soft white fluffy bread and fish, so to Maccas we’d go. You can imagine the excitement of a little girl being taken there by her grandparents but more so because at the end of that stopover on the way home was tea and bickies at their house, and what other treat would Nana serve on that most solemn of days but an Anzac biscuit.

Still made in our family regularly and most especially at this time of year Anzacs remain a favourite. This year however it’s just the Mr and I, our boys still off on their adventure. So there’s a lot of Anzacs. Never shy of a mash up of ideas and traditions I got to thinking about food traditions and how I could use some of those bickies up.

Also not shy of tinkering or embellishing as one of my friends used to say (Hi Kate!) I wasn’t happy with straight chantilly cream and chocolate ripple biscuits. So as I’m wont to do I threw a bit of this and a bit of that in the mixer and ended with Anzac Log.

If you somehow have Anzacs leftover this year or can manage to sequester 12 cookies I can’t recommend this more. The biscuit recipe is HERE or you could of course use bought ones if time or motivation is lacking.

Ingredients:

12 Anzac biscuits

1 cup thickened cream (for whipping)

1 tsp vanilla extract

2 tsp icing sugar

100 gm cream cheese at room temp

2 Tb crème fraiche

Toasted coconut flakes

Method:

You’re making this dish on the one you’ll serve it on as it can’t be transferred so choose a rectangular or oval serving dish roughly 20-25 cm long. Make room in the fridge for this dish.

In a stand mixer combine cream, vanilla and icing sugar. Mix on medium high until just whipped to the stage of soft peaks. Add in cream cheese and crème fraiche and increase speed to medium high. Mix until completely combined and stiff enough to spread but not too stiff, we don’t want it to separate and make butter.

Take your first biscuit and spread a spoonful of cream mixture on it. Taking the next bickie, sandwich it on to the first and spread another scoop of cream on the underside. Now that you have the two they’ll stand up on the plate so you can build it from here continuing the crem and sandwich process until all the biscuits are used up. With the remaining cream mixture coat the log completely so biscuits can’t be seen through the cream. You can tidy up the plate with some damp kitchen paper towel as pictured.

Pop a few toothpicks across the top like candles on a birthday cake. Drape cling wrap lightly across the top and place in the fridge overnight. Though simple it’s not a last-minute dish.

To serve sprinkle toasted coconut across the top and serve cutting thick slices at a 45 degree angle.

Notes:

If you don’t have crème fraiche you can sub in sour cream but do make it full fat please. The light stuff is too thin.

Shredded Coconut is a good substitute for flakes if unavailable. You can toast them in a dry fry pan moving constantly until lightly golden.