While everyone loves an ANZAC biscuit, adding in your favourite ice cream takes them to the next level. These ice cream sandwiches are perfect for parties – make the anzac biscuits up in advance and take the ice cream out of the freezer to soften just before serving and then it’s just a case of scooping and sandwiching together. Be warned though, things can get messy!

Makes 16 Anzac biscuits or 8 sandwiches

1 cup rolled oats
3/4 cup toasted coconut flakes
1 cup plain (all-purpose) flour
pinch of salt flakes
1/2 cup) raw (demerara) sugar
120g unsalted butter
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda (baking soda)
tub of your favourite ice cream, to serve


Preheat the oven to 180°C (350°F/Gas 4). Line two baking trays with baking paper.

Mix together the oats, coconut flakes, flour, salt and sugar in a large bowl.

Melt together the butter and syrup in a saucepan over a low heat. Remove from the heat, stir in 2 tablespoons hot water, bicarbonate of soda and oat mixture and mix well to combine.

Take teaspoonfuls of the mixture and roll into even-shaped balls, then arrange on the prepared baking trays, leaving 2 cm (3/4 in) or so between each to allow for spreading when baking. Flatten the balls slightly using a wooden spoon or the palm of your hand, then bake for 15 minutes, or until golden but still a little soft. Leave to cool on a wire rack.

To serve, place a scoop of your favourite ice cream between two of the anzac biscuits and sandwich together. Enjoy!

This is an edited extract from Mr & Mrs Wilkinson’s How It Is At Home by Matt Wilkinson and Sharlee Gibb published by Hardie Grant Books RRP $49.99 and is available in stores nationally.

Photography credit – Photography © by Patricia Niven