ANZAC biscuits. They’re perfect on their own – but if you have any spare, try these ice cream sandwiches.
This tasty treat originated back in the early 1900s during World War 1. The wives, partners, and mums back in Australia and New Zealand would send food parcels to their loved ones doing service. ANZAC biscuits were a good choice as they travelled well and were cheap to bake.
An ANZAC biscuit is great on its own, but another use for it is in ice cream sandwiches. Try not to cook these too long as they’re better chewy for this recipe. The ice cream can be any that you choose, but I used this ice cream because it is so, so good. Enjoy!
These biscuits are an adaption of this recipe.
ANZAC Biscuit Ice Cream Sandwiches
- 1 1/4 cups plain flour sifted
- 1 cup rolled oats
- 1/2 cup caster sugar
- 3/4 cup desiccated coconut
- 2 Tbsp golden syrup
- 150 gm butter
- 1/2 tsp bicarbonate soda
- Preheat oven to 170 C.
- Combine flour, oats, sugar, and coconut in a bowl.
- Heat the golden syrup and butter on a low heat in a small saucepan. Melt completely them mix in bicarb soda. Remove from heat.
- Pour liquid into dry mix and combine.
- Scoop tablespoons of mix and roll into balls. Place on an oven tray lined with baking paper then press down with a fork to flatten.
- Bake for 12 minutes or until lightly browned.
- Once the biscuits have completely cooled, scoop your preferred ice cream and place between two biscuits. See the description above for a link to my preferred ice cream for these sandwiches.