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
- 2 cups rolled oats
- 1 cup plain flour
- ¼ cup sugar
- 140 g butter diced
- 2 tablespoon golden syrup
- 1 teaspoon bicarbonate of soda
Preheat oven to 160°C.
Grease and line two baking trays.
Mix together the oats, flour and sugar in a bowl.
Melt the butter and golden syrup together, add bicarbonate of soda dissolved in the hot water. Pour into the dry ingredients and mix well.
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.
Allow to cool and crisp on tray.
Assembling the ice cream sandwich:
Soften your icecream and use a spatula to spread onto a baking tray.
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.
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.
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.
Remove the cookies and icecream rounds from the freezer.
Place another biscuit on top and press down just slightly.
Place into the freezer for 1-2 hours to set completely.
Remove from the freezer and drizzle with golden syrup and enjoy!
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.