Anzac bikkies are so versatile. Great with a coffee, but even better as a dessert.
This is a variation of the traditional biscuit. Baked to a slightly softer texture, so it can be sandwiched with icecream.
Super-easy, especially if the icecream is already cut into rounds and in the freezer ready to serve.
ANZAC Icecream Sandwiches
Print RecipeIngredients
- 1 cup rolled oats
- 1 cup plain flour
- 3/4 cup caster sugar
- 1 cup shredded coconut
- 125g butter
- 2 tbs golden syrup
- 1 tsp bicarbonate of soda
- 2 tbs boiling water
Instructions
Preheat oven to 150C, line baking trays with non-stick baking paper.
Melt the butter and golden syrup in microwave safe container for about 4 minutes on MEDIUM. Cool.
Mix the flour, coconut, sugar, rolled oats in a large bowl. Stir well to combine.
Combine the bicarbonate of soda with the boiling water. Stir to dissolve. Add to the melted butter and golden syrup. Mix well.
Add the liquid mixture to the dry ingredients, stir well with a wooden spoon to combine.
Place tablespoons of the mixture on to the baking paper-lined trays, allowing room for the biscuits to spread. Flatten slightly
Bake for just 12 minutes at C 150, for a chewier texture
While the bikkies are still hot, cut into rounds with a biscuit cutter, cool, and store in an airtight container.
Spread your favourite softened icecream onto a baking paper-lined tray. Re-freeze, then cut into rounds with the same biscuit cutter you used for the bikkies.
Sandwich together at serving time
