Anzacs are a classic New Zealand biscuit. Since they can be stored for long periods of time the energy dense biscuits were baked by the mothers, daughters and wives of our soldiers and sent to the front line. Giving the soldiers much needed energy and a little reminder of home. They remain one of our favourite biscuits. This recipe includes date syrup; a natural sweetener that lends a deep golden flavour to this biscuits.
Anzac Ice Cream Sandwiches
2 cups jumbo rolled oats (OATSJ1)
1 cup plain flour (FLOSC)
2/3 cup caster sugar (SUGC1)
1 cup threaded coconut (COCONUTLT1)
1/3 cup date syrup (DATESYR)
125 grams of butter (BUTS)
1 teaspoon of baking soda (BAKES1)
2 tablespoons of hot water
1 litre of hokey pokey Ice cream
Preheat oven to 160C.
Mix together oats, flour, caster sugar and coconut in a bowl.
Place butter and date syrup in the microwave and heat until the butter is melted.
Mix together baking soda and water and add this to your butter.
Pour this into the oat mixture and mix until combined.
Roll large tablespoons of the dough and place on a lined baking tray. Flatten with your hands to create a 7 cm round.
Bake for 9 - 10 minutes until golden brown. Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely.
Once cool place a heaped tablespoon of ice cream on half of the biscuits, place another biscuit on top and sandwich together.
Ingredients you can buy here:
|Product Code||Title||Price||Add to Lists||Add to Order||In Stock|
|OATSJ1||Oats rolled jumbo||$0.00|
|FLOSC||Flour standard champion||$0.00|
|COCONUTLT1||Coconut long thread||$0.00|
|DATESYR||Date syrup squeeze bottle||$0.00|
|BUTS||Butter salted rolling meadow||$0.00|