Anzac Ice-Cream Sandwiches

Method

1. Preheat the oven to 160°C (fan-forced; 180 °C conventional) for 10 min and line a tray with baking paper. In a large bowl, mix the oats, flour, brown sugar and coconut.

   Add in this stepRolled oats 24 gPlain flour 36 gBrown sugar 40 gDesiccated coconut 16 g

   oven

2. Put the butter and golden syrup in a 14 cm saucepan over low heat and stir for 2 min until melted. Do not let it boil.

   Add in this stepButter 32 gGolden syrup 2 tsp

   low heat

3. Take the pan off the heat. Dissolve the bicarbonate of soda in the boiling water in a cup, pour it in and stir until it foams up. While it is still foaming, pour it into the dry ingredients and mix evenly.

   Add in this stepBicarbonate of soda (baking soda) ⅛ tspBoiling water 1 tsp

4. Divide the dough into 4 portions of 40 g and press each into a flat disc 7 cm wide and 8 mm thick, at least 6 cm apart. They spread to about 9 cm. Keep them the same size so the halves match.

5. Bake on the middle shelf of the oven for 12 min, one tray at a time (1 tray(s) in total). Take them out when golden all over but still soft in the centre, so they stay easy to bite once frozen. If any have spread unevenly, place a large glass over each one straight away and swirl it to round the edges.

   oven

6. Cool the biscuits on a wire rack for 20 min, until completely cold; warm biscuits melt the ice cream instantly. Meanwhile, toast the coconut for the edges in a dry pan over medium-low heat for 2 min, stirring, until golden, then spread it on a plate to cool.

   Add in this stepDesiccated coconut (for the edges) 2 tbsp

   medium-low heat

7. Leave the ice cream at room temperature for 5 to 10 minutes, until a spoon sinks in easily. Spread a 2 to 3 cm layer on the flat side of one biscuit, top with another, press gently and roll the edge in the toasted coconut.

   Add in this stepVanilla ice cream 240 ml

8. Wrap each sandwich in baking paper or cling film and freeze for at least 1 h until firm. Serve straight from the freezer.