makes
8
prep
2 minutes
cook
15 minutes
difficulty
Easy
makes
8
serves
preparation
2
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
Anzac Biscuits
- 75 g (½ cup) plain flour
- 70 g (¾ cup) rolled oats
- 45 g (½ cup) desiccated coconut
- 75 g (⅓ cup) caster sugar
- 60 g (⅓ cup) unsalted macadamia nuts, toasted and chopped
- 75 g butter, cubed
- 2 tbsp golden syrup
- 2 tsp water
- ½ tsp bicarbonate of soda
Honeycomb ice cream
- 2 litres good-quality vanilla ice-cream
- 2 x 50 g Violet Crumble bars, coarsely chopped
Freezing time 4 hours
Cooling time 20 minutes
Instructions
To make the honeycomb ice-cream, scoop the ice-cream into a large bowl and set aside for 5 minutes or until softened slightly. Line a freezer proof tray with non-stick baking paper. Working quickly, sprinkle with the crushed Violet Crumble and use a large metal spoon or spatula to fold together until just combined. Spread evenly over the lined freezer proof tray until about 2 cm thick. Cover with another piece of baking paper and return to the freezer for 4 hours or until set.
To make the Anzac biscuits, preheat the oven to 180°C (160°C fan-forced). Line 2 large baking trays with baking paper.
Put the flour, rolled oats, coconut, sugar and macadamia in a medium mixing bowl and stir to combine.
Put the butter, golden syrup and water in a small saucepan and heat over medium heat, stirring occasionally with a wooden spoon, until the butter melts. Remove from the heat, add the bicarbonate of soda and stir to combine; the mixture will foam up. Add to the dry ingredients and stir with the wooden spoon until well combined.
Roll tablespoonfuls of the mixture into balls and place about 7 cm apart on the lined trays. Use your fingers to flatten the balls until they are about 1 cm thick and about 6.5 cm in diameter.
Bake in preheated oven for 12-15 minutes, swapping the trays after 6 minutes, or until golden and cooked through. Remove the biscuits from the oven and cool on the trays (this will take about 20 minutes).
To assemble the sandwiches, line a metal tray with baking paper and place in the freezer. Use a 6-7cm round cutter to cut out rounds from the firm ice-cream. Sandwich the ice-cream between two biscuits, pressing firmly together. Place on the tray in the freezer. Repeat with the remaining ice-cream and biscuits to make 8 sandwiches in total. Serve straight away or leave in the freezer until ready to serve.
Baker’s tips
• The unfilled Anzac biscuits will keep in an airtight container at room temperature for up to 2 weeks.
• The assembled ice-cream sandwiches will keep in an airtight container in the freezer for up to 1 week.
Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Tina McLeish. Creative concept by Lou Fay.
Enamel pie dishes from Wiltshire.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
