Anzac Biscuit and Burnt Fig Ice Cream Sandwiches

INGREDIENTS

  • 1 cup Plain flour
  • 1 cup Plain flour
  • 1 cup Rolled Oats
  • 1 cup Shredded Coconut
  • zest of 1 Lemon
  • zest of 1 Lemon
  • 2 tbspn Golden Syrup
Print Recipe
  • Preheat oven to 160C. Mix the flour, rolled oats, coconut, brown sugar and lemon zest in a medium bowl.

  • In a small saucepan, melt the butter with the golden syrup and Verjuice. Once the butter has melted bring the mixture to a simmer before adding the bicarb soda. Stir to completely dissolve. Add the hot butter mix and sugar mix to the dry ingredients and fold through.

  • Divide the mixture into 8 and roll into even sized balls. Place on a lined baking tray and then using your fingers, squash to flatten, leaving 2-3cm between each biscuit. Place into preheated oven and bake for 18-20 minutes, or until golden brown. Remove from the oven, allow to cool slightly, then transfer to a wire rack to cool completely.

  • To serve, sandwich scoops of Burnt Fig ice cream between the Anzac biscuits. Eat immediately or freeze for later.