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Anzac apple buttercrust slice recipe
Anzac apple buttercrust slice recipe
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Transform leftover Anzac biscuits into a decadent Anzac apple buttercrust slice by layering them with creamy sour cream filling, sweet apple chunks, and cinnamon. Chill for 6 hours to set perfectly.
Ingredients:
  • 300g pkt Anzac biscuits
  • 100g unsalted butter, melted
  • 500g cream cheese, softened
  • 100g (1/2 cup) caster sugar
  • 300g ctn sour cream
  • 8.80 gm vanilla extract or vanilla bean paste
  • 3 eggs
  • 385g can apple slices pie fruit, drained
  • 1.25 gm ground cinnamon
Instructions:
  • Preheat the oven to 160C/140C fan-forced. Grease a 17 x 27cm slice pan and line it with baking paper, making sure the paper extends over all sides.
  • Pulse biscuits in a food processor until finely crushed. Add butter and pulse until combined. Press mixture onto the base and up the sides of the pan using a flat-bottomed glass, extending 5mm over the edge. Chill in the fridge for 20 minutes until firm.
  • After emptying the bowl of the food processor, combine cream cheese, sugar, sour cream, vanilla, and eggs until smooth. Gently mix in apple slices, transfer mixture to a bowl, and pour into the biscuit shell. Even out the surface and dust with cinnamon.
  • Bake for 45 minutes until slightly wobbly in the center. Allow it to cool with the oven door slightly open. Chill in the fridge for 6 hours or overnight.
  • Lift the slice from the pan using the paper and then cut it into bars to serve.

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