Historically Sweet Australian Desserts

Many dishes featured on menus in the lands “Down Under” reflect the region’s multicultural society, and can be traced to the large number of immigrants hailing from Asia, the Mediterranean, and many other surrounding nations that now inhabit the South Pacific.

Although some of Australia and New Zealand’s traditional dishes have been enhanced with new flavors from these countries, some classic dishes have remained untouched, like pavlova, a dessert much like meringue, but soft like marshmallow. Here, Gabrielle McCarthy, Grand Circle’s Operations & Program Services Manager for the South Pacific, shares recipes for two desserts that have also stood the test of time—Anzac biscuits and Lamingtons—and discusses the sweet histories behind each.

Anzac Biscuits

During World War I, the families of Australian soldiers wanted to ensure their loved ones were receiving nutritious food options. Since many of the ships transporting their rations didn’t have refrigeration facilities, the food provided to these soldiers needed to remain edible for extended periods of time. A group of women decided to create a recipe based on an existing Scottish biscuit recipe that used rolled oats.

One of the most interesting aspects of this biscuit recipe is their lack of eggs for binding. Since many poultry farmers joined the services during this time, eggs were scarce—so golden syrup, or treacle, was used instead.

At first, these “cookies” were known as Soldiers’ Biscuits, but once they made an appearance in Gallipoli, they were renamed ANZAC Biscuits after the Australian and New Zealand Army Corps.

Ingredients:

1 ¼ cups all-purpose, sifted flour
1 cup rolled oats
½ cup very fine sugar
¾ cup desiccated coconut (coconut meat that’s been shredded, flaked, and dried)
2 Tbs. golden syrup, or treacle
1 ¼ sticks butter
½ tsp. baking soda

Preparation:

1. Preheat oven to 325° F.
2. Mix flour, oats, sugar, and coconut together in a bowl.
3. Heat the syrup and butter in a small saucepan over low heat until butter is completely melted.
4. Dissolve the baking soda in one and a half tablespoons of water and add to your syrup mixture (the liquid will bubble as you combine, so remove from heat).
5. Pour the liquid mixture into the dry mixture and mix together.
6. Roll tablespoons of the dough into individual balls and place on a baking sheet lined with non-stick parchment paper.
7. Press down on each of the dough balls to flatten the top slightly.
8. Bake for about 12 minutes, or until the biscuits are golden brown.

Servings: About two and a half dozen biscuits.

Lamingtons

This iconic Australian sponge cake was created unexpectedly during the summer of 1886. Lord Lamington, Governor of Queensland, wanted his cook to prepare “snowballs”—little round cakes served with whipped cream—for his afternoon snack. Unfortunately, the cook discovered that she didn’t have the necessary round tins or cream to create the sweet treats.

Using her creativity, the cook baked a large cake and cut the cake into pieces, which she covered with chocolate icing and coconut. The Governor and his guests loved it! When Lady Lamington was asked what the delicious cakes were called, she admitted they had no name—so the guests declared them “Lord Lamington Cakes.”

Ingredients:

Cake:

Melted butter (to grease)
½ cup self-rising flour
½ cup all-purpose flour
½ cup cornmeal
6 eggs
1 cup very-fine sugar
1 Tbs. boiling water
2 cups desiccated coconut (coconut meat that’s been shredded, flaked, and dried)

Chocolate Icing:

2 cups icing sugar
1/3 cup cocoa powder
¼ cup milk
¼ cup boiling water

Preparation:

1. Preheat oven to 325° F.
2. Brush a rectangular cake pan with melted butter to lightly grease. Line the base and sides of the pan with non-stick parchment paper (allow the paper to hang slightly over the top of the pan).
3. Sift the self-rising flour, all-purpose flour, and cornmeal together. Sift two more times.
4. Whisk the eggs with an electric mixture until thin and pale. Gradually add the sugar, one tablespoon at a time (whisking well after each tablespoon), until mixture is thick and the sugar has dissolved.
5. Sift the flour mixture into the egg mixture. Pour the boiling water down the side of the bowl. Using a large, metal spoon, gently fold everything until it is thoroughly combined.
6. Pour the mixture into the pan and use the back of the spoon to smooth the top of the surface.
7. Bake in oven for about 20 minutes, or until a toothpick inserted in the center of the cake comes out clean.
8. Turn cake onto a wire rack, cover with a clean towel, and allow to cool overnight.
9. After resting the cake, trim the edges of the cake and cut into 15 squares.
10. To make the icing, sift the icing sugar and cocoa powder into a bowl. Add the milk and water and stir until smooth.
11. Using two forks, dip a cake square into the icing to evenly coat. Allow any excess icing to drip off.
12. Sprinkle the coconut onto a plate. Using your fingers, roll the cake square into the coconut to coat. Place on a wire rack.
13. Do this for each cake square.
14. Set aside for one hour, or until icing sets.

Servings: 15

Enjoy delectable desserts like these on our Australia, New Zealand & Fiji vacation.