ANZAC biscuit ice cream sandwiches

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

Ingredients:
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

Method:

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.