I began mucking around today with ideas for Anzac Day baking.
You shouldn’t steer to far from the delicious chewiness that is the traditional ANZAC cookie. I did however become inspired by the thought of an Anzac cookie ice-cream sandwich. This may have been due to the tub of Kapiti camomile and salted honey ice-cream sitting in my freezer calling to be used. The rainy weather meant I could focus on something that may require a time commitment too.
So here is the short-take solution to creating a batch of these at home. It is fiddly but not impossible. I tried a couple of different ways to get these to work easily. I’m sharing the method I found most simple in the end.
The teens hanging around my kitchen were groaning about how long I was taking! In their opinion it was all edible. So, if you are not worried about drips of ice-cream or slightly sticky cookies then you can pretty much just sandwich the ice-cream into two cookies at once. Just squash and freeze them from that step. I just found it neater to take a little effort and add the lid step separately.
You can use which ever ice-cream you like. Vanilla would be perfect and you can always add an extra swirl of golden syrup through it anyway!
We ate a few of these and have left the rest in the freezer for our actual Anzac Day celebrations. Just thought I may as well get this out there today so you guys have a chance to stock up on ingredients 🙂
ANZAC icecream sandwich
Make chewy ANZAC cookies and fill them with your favourite ice-cream for a delicious dessert this Anzac Day
Ingredients
Ingredients:
- 2 cups rolled oats
- 1 cup plain flour
- ¼ cup sugar
- 140 g butter diced
- 2 tablespoon golden syrup
- 1 teaspoon bicarbonate of soda
Instructions
Directions:
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Preheat oven to 160°C.
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Grease and line two baking trays.
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Mix together the oats, flour and sugar in a bowl.
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Melt the butter and golden syrup together, add bicarbonate of soda dissolved in the hot water. Pour into the dry ingredients and mix well.
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Roll into small balls and place on the prepared trays. Use a fork to gently flatter the top. Bake for about 20 minutes until golden.
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Allow to cool and crisp on tray.
Assembling the ice cream sandwich:
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Soften your icecream and use a spatula to spread onto a baking tray.
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Prepare some baking paper onto a tray and place several of the biscuits top down onto the paper. These will form ½ of your sandwich.
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Use a round cookie cutter that is roughly the size of the biscuits and press into the ice cream. Lift it out using a flexible spatula to lift the entire cookie cutter with the ice cream in tact. Skim off any excess ice cream with a knife.
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Push the ice cream out of the cookie cutter and onto the biscuit. Repeat with the other biscuit lids you have assembled. Freeze these for 30 minutes.
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Remove the cookies and icecream rounds from the freezer.
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Place another biscuit on top and press down just slightly.
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Place into the freezer for 1-2 hours to set completely.
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Remove from the freezer and drizzle with golden syrup and enjoy!
Recipe Notes
Tip: if you wish to keep these for longer then once frozen, wrap them individually in glad wrap or pop them into a sealable container and keep for when required.
