ANZAC BISCUITS AND HOKEY POKEY ICECREAM SANDWICH

Not only is this a great Anzac biscuit recipe but it also turns into a delicious snack or pudding.

Makes 24 large or 36 small (approx.)

Ingredients

1 cup flour

2 cups rolled oats

2/3 cup white or raw sugar

2/3 cup desiccated coconut

⅓ cup golden syrup

125g unsalted butter

2 Tbsp hot water

1 tsp baking soda

Method

Preheat oven to 160°C .

In a large bowl add the flour, oats, sugar and coconut and mix to combine.

Add the golden syrup and butter into a suitable sized saucepan and melt over low heat.

Combine the hot water and baking soda, stir to combine. Add to the golden syrup and mix to combine.

Pour into the oat mixture and mix well to combine. The dough should hold together well but not be sloppy.

Line 2 baking trays with baking paper. If making large biscuits place tablespoons or dough or weigh the dough at 40g. Place onto tray and flatten slightly if you want them to be thinner and crisper. If wanting smaller biscuits weigh them at 20g and repeat above process. Allow plenty of space between the biscuits as they will spread.

Bake for 8-10 minutes or until golden brown and crisp. Allow to cool on the tray for 5 minutes before moving to wire rack. Cool completely.

TO MAKE ICECREAM SANDWICH

Pair up the biscuits so you get similar sized together.

Remove the ice cream from the freezer and using an icecream scoop place one scoop of icecream between 2 biscuits and press carefully together. If making for a party pre-scoop the icecream and flatten slightly and place onto a tray and refreeze until required.