While everyone loves an ANZAC bickie, adding in your favourite ice cream takes them to the next level. These ice-cream sandwiches are perfect for parties – make the biscuits up in advance and take the ice cream out of the freezer to soften up just before serving and then it’s just a case of scooping and sandwiching together. Be warned though, things can get messy!
Note: Why not make a double batch of biscuits so you have a full bickie tin for your afternoon cuppa?
Time: 30 minutes
Serves: 16 biscuits
100g rolled (porridge) oats
40g toasted coconut flakes
150g plain (all-purpose) flour
pinch of salt flakes
110g raw (Demerara) sugar
120g unsalted butter
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda (baking soda)
tub of your favourite ice cream, to serve
Preheat the oven to 180°C. Line two baking trays with baking paper.
Mix together the oats, coconut flakes, flour, salt and sugar in a large bowl.
Melt together the butter and syrup in a saucepan over a low heat. Remove from the heat, stir in 2 tablespoons hot water, bicarbonate of soda and oat mixture and mix well to combine.
Take a teaspoonful of the mixture and roll into an even-shaped ball. Arrange all balls on the prepared baking trays, leaving 2cm or so between each one to allow for spreading when baking. Flatten the balls slightly using a wooden spoon or the palm of your hand, then bake for 15 minutes, or until golden but still a little soft. Leave to cool on a wire rack.
To serve, place a scoop of your favourite ice cream between two biscuits and sandwich together. Enjoy!
Recipe taken from How it is at Home, by Matt Wilkinson and Sharlee Gibb
Chef Matt Wilkinson and his wife Sharlee Gibb know how hectic it can be to cook for the family while juggling work and life. In How it is at Home, the couple share the honest, fuss-free food that they enjoy with their boys every day. Matt and Sharlee’s approach is a celebration of all that is simple and seasonal.
You can purchase How it is at Home at cooked.com.
Published by Hardie Grant