Ah the good old Aussie Anzac biscuit. We love them and enjoy them all year round, but never more so than around Anzac day. So what do you do after the public holiday when you’ve still got some packets left in the pantry? It’s simple, really! Turn them into this delicious Anzac apple buttercrust slice! The moreish Anzac biscuit crust is filled with a creamy baked sour cream filling, which is perfectly offset by the chunks of sweet apple and the dusting of cinnamon. Make sure to leave it in the fridge for at least 6 hours, or overnight if you can, to make sure that gorgeous filling has time to properly set.