A blissful combination of truly Aussie flavours — Anzac biscuits, macadamias and honeycomb — these ice-cream sandwiches are the ultimate summer indulgence.
- 75 g (½ cup) plain flour
- 70 g (¾ cup) rolled oats
- 45 g (½ cup) desiccated coconut
- 75 g (⅓ cup) caster sugar
- 60 g (⅓ cup) unsalted macadamia nuts, toasted and chopped
- 75 g butter, cubed
- 2 tbsp golden syrup
- 2 tsp water
- ½ tsp bicarbonate of soda
Honeycomb ice cream
- 2 litres good-quality vanilla ice-cream
- 2 x 50 g Violet Crumble bars, coarsely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time 4 hours
Cooling time 20 minutes
To make the honeycomb ice-cream, scoop the ice-cream into a large bowl and set aside for 5 minutes or until softened slightly. Line a freezer proof tray with non-stick baking paper. Working quickly, sprinkle with the crushed Violet Crumble and use a large metal spoon or spatula to fold together until just combined. Spread evenly over the lined freezer proof tray until about 2 cm thick. Cover with another piece of baking paper and return to the freezer for 4 hours or until set.
To make the Anzac biscuits, preheat the oven to 180°C (160°C fan-forced). Line 2 large baking trays with baking paper.
Put the flour, rolled oats, coconut, sugar and macadamia in a medium mixing bowl and stir to combine.
Put the butter, golden syrup and water in a small saucepan and heat over medium heat, stirring occasionally with a wooden spoon, until the butter melts. Remove from the heat, add the bicarbonate of soda and stir to combine; the mixture will foam up. Add to the dry ingredients and stir with the wooden spoon until well combined.
Roll tablespoonfuls of the mixture into balls and place about 7 cm apart on the lined trays. Use your fingers to flatten the balls until they are about 1 cm thick and about 6.5 cm in diameter.
Bake in preheated oven for 12-15 minutes, swapping the trays after 6 minutes, or until golden and cooked through. Remove the biscuits from the oven and cool on the trays (this will take about 20 minutes).
To assemble the sandwiches, line a metal tray with baking paper and place in the freezer. Use a 6-7cm round cutter to cut out rounds from the firm ice-cream. Sandwich the ice-cream between two biscuits, pressing firmly together. Place on the tray in the freezer. Repeat with the remaining ice-cream and biscuits to make 8 sandwiches in total. Serve straight away or leave in the freezer until ready to serve.
• The unfilled Anzac biscuits will keep in an airtight container at room temperature for up to 2 weeks.
• The assembled ice-cream sandwiches will keep in an airtight container in the freezer for up to 1 week.
Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Tina McLeish. Creative concept by Lou Fay.
Enamel pie dishes from Wiltshire.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,Twitter, Instagram and Pinterest.
This recipe is part of our Bakeproof: Aussie Day favourites.