Guilt-less Desserts & Treats for your Family
I was going to call this recipe for an ANZAC Ripple Cake “What to do with left over ANZAC biscuits” but then I came to my senses. Who in their right mind ever has left over ANZACs? Mine are always gone within the day so in order to make this ANZAC Ripple Cake I had to make a secret batch of ANZAC biscuits that no one knew about. Pretty clever and stealth-like aren’t I?!
I’m not sure if the rest of the world knows about Ripple Cakes; maybe it’s just an Aussie thing but they’re so easy that everyone should have it on their simple dessert roster. Ripple Cakes are simply cookies that are sandwiched together with cream and then placed on a tray to form a log. This cookie-cream log is then covered and smothered in even more cream before resting in the fridge to allow the cookies to soak up the cream. This last step is super important as it allows the cookies to soften to the point where they melt in your mouth. One of my all-time favourite versions is this Cherry Chocolate Ripple Cake.
I actually have two recipes for ANZACs on Mummy Made.It but my favourite, and the one I have used in this recipe, are these ones. You could also use this recipe, but I have chosen not to so I can decrease the amount of fructose in the recipe. Both recipes are Gluten Free, Vegan, Paleo, Egg Free and Dairy Free (sorry nut free people; next year).
This ANZAC Ripple Cake takes on all the traditional flavours of the ANZAC biscuit, just minus the glutinous oats. The coconut cream (which can be replaced with thickened dairy cream if you prefer) is in sync with the ANZAC, but just for extra patriotism I have added some golden syrup. It’s the ideal dessert to take to a holiday gathering as it’s Gluten Free, Paleo, Vegan and Fructose friendly, Dairy Free and, most importantly, tasty!! My other favourite ANZAC dessert is this epic ANZAC ‘faux’ Cheese Cake.
So however you choose to spend your long weekend, whether it be at a BBQ, a picnic by the beach or napping after attending a dawn service, this ANZAC Ripple Cake will be a perfect dessert to help you remember and honour those who have given so much for us.
- 12 or 16 ANZAC Biscuits (see recipe below)
- 2 Cups Coconut Cream (take 2 400ml cans of coconut milk/cream, remove the lids and place in the fridge overnight. Remove and use the thickened cream, discarding the watery remains)
- 2 Tablespoons Golden Syrup (Maple Syrup, Honey or Mollasses can be substituted)
- 2 teaspoons Vanilla Extract
- 1 Cup desicatted Coconut
- 1 Cup Almond Meal
- 1 Cup Arrowroot
- 2 Tablespoons Maple Syrup/Rice Malt Syrup/Honey
- 1 1/2 Tablespoon Water
- 3 Tablespoons Coconut Oil
- 2 Tablespoons Golden Syrup (or replace with molasses or more of the first sweetener used)
- 1 teaspoon Bicarb
- Place the coconut cream, golden syrup and vanilla in the bowl of a kitchen stand mixer and whisk on high untiltl thickened. Put the cream in the fridge for at least 1 hour to thicken more before using (you can also put it in the freezer if you are in a rush).
- Spread a small amount of whipped cream over a long serving plate.
- Spread the whipped cream over the bottom side of 1 biscuit and top with another biscuit.
- Continue spreading and stacking until you have 4 biscuits in a pile. Don't be stingy with the cream; you can always whip up more for the outside if you run out.
- Place the biscuit pile lengthways on the tray (so that each biscuit is in contact with the plate). The cream already on the plate will help it to stand up and stay in place.
- Repeat the process 2 more times, and lay the biscuit piles next to each other on the tray. (This is based on using 12 ANZAC biscuits, but if you have 4 more and want to make a bigger ripple cake make another row but increase your cream to 2 1/2 cups)
- Spread the whipped cream over the top and sides of the biscuit piles until the biscuits are completely covered in cream.
- Cover and keep in the fridge for at least 24 hours before serving. It needs at least this long to soften the cookies. The cream may appear to have some brown spots after this long. This is normal and can be covered up with fresh cream or by crumbling any remaining cookies on top.
- Slice and keep refridgerated.
- Preheat the oven to 160C/320F. Grease and line 2 baking trays.
- Place the coconut, almond meal and arrowroot in a bowl and lightly whisk.
- Place the remaining ingredients in a small saucepan and gently warm.
- Pour the warmed mixture into the dry and stir until combined.
- Take 1 Tablespoon of the cookie dough and roll into a ball. Place the ball on the tray and flatten with the plam of your hand. If you prefer a thinner, crispier cookie further flatten the cookie with your fingers until it is 7cm wide. Repeat with the remaining cookie dough, allowing 5 cm (2 inches) between cookies to allow for potential spreading.
- Bake the ANZAC biscuits for 10-12 minutes for thin and 15-17 minutes for thicker cookies (or until browned on top)
- Allow the cookies to cool on the tray for 5 minutes then transfer to a wire rack to cool.