Anzac biscuits aren’t the only true-blue snack to mark the occasion with this long weekend. Why not home bake the ultimate sausage rolls, or shake up a classic pancake with an easy recipe to do with the kids?

Ultimate sausage rolls

Image and recipe from The Comfort Bake by Sally Wise, photography by Samuel Shelley; Murdoch Books RRP $39.99.

Makes 20–24

• 2 ready-rolled puff pastry sheets, thawed
• 1 egg yolk whisked with 20ml water, for glaze
• 40g sesame seeds (optional)

For the filling

• 250g beef sausage mince
• 250g beef mince
• 60g soft ricotta
• 1 small onion, coarsely grated
• 40g carrot, finely grated
• 50g celery, coarsely grated
• 1 garlic clove, crushed
• 2 tsp chutney
• 2 tsp soy sauce
• 3 tsp barbecue sauce
• 3 tsp tomato sauce
• 40g fresh breadcrumbs
• 1/2 tsp sea salt

Preheat the oven to 200°C. Line two large baking trays with baking paper.

To make the filling: In a large bowl, use a large metal spoon or your hands to mix all the filling ingredients together, making sure that the mixture is very well combined. Set aside.

To assemble for baking: Cut each pastry sheet in half lengthways and brush down one long edge of each piece with some of the egg wash.

Divide the filling into four equal amounts. Use your hands to form each portion into a sausage shape long enough to fit the pieces of pastry, then place along the longer dry edge of each.

Roll up the pastry from the dry edge to the wet and seal, then position the rolls so that they are seam side down on the trays. Cut each long roll into five or six pieces. Prick each piece twice with a fork or the point of a sharp knife.

Brush with the egg wash and sprinkle on the sesame seeds (if using).

Bake for 15 minutes, or until puffed and golden brown.

Lamington pancakes

Recipe courtesy of Australian Eggs.

Serves 4-6

• 1 1/2 cups self-raising flour
• 1 1/2 cups (375mL) skim milk
• 4 eggs
• 1 Tbsp low fat spread
• 4 Tbsp strawberry jam
• 200g chocolate
• 1/2 cup shredded coconut
• 1 dollop of cream

Sift flour into a bowl. Make a well in the centre. Whisk together the milk and eggs in a large bowl.

Add the milk mixture to the flour mixture, whisking constantly until a smooth batter forms.

Heat a non-stick frying pan over low heat and melt a little low-fat spread.

Add 2 Tbsp of mixture, spread quickly to form a circle. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side.

Meanwhile, melt 100 grams of chocolate until silky.

Spread chocolate and jam over each pancake before sprinkling with shredded coconut.

Add a touch of decadence by serving with a dollop of cream.

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