Ingredients
120g plain flour
1 cup rolled oats
1 cup shredded coconut
3/4 cup brown sugar firmly packed
zest of 1 lemon
125g unsalted butter melted
2 tbspn golden syrup
40ml Verjuice
1 tsp bicarbonate of soda
500ml Burnt Fig, Honeycomb & Caramel Ice Cream
120g plain flour
1 cup rolled oats
1 cup shredded coconut
3/4 cup brown sugar firmly packed
zest of 1 lemon
125g unsalted butter melted
2 tbspn golden syrup
40ml Verjuice
1 tsp bicarbonate of soda
500ml Burnt Fig, Honeycomb & Caramel Ice Cream
Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
1
Preheat oven to 160C.
2
Mix the flour, rolled oats, coconut, brown sugar and lemon zest in a medium bowl.
3
In a small saucepan, melt the butter with the golden syrup and Verjuice. Once the butter has melted bring the mixture to a simmer before adding the bicarb soda.
4
Stir to completely dissolve.
5
Add the hot butter mix and sugar mix to the dry ingredients and fold through.
6
Divide the mixture into 8 and roll into even sized balls. Place on a lined baking tray and then using your fingers, squash to flatten, leaving 2-3cm between each biscuit.
7
Place into preheated oven and bake for 18-20 minutes, or until golden brown.
8
Remove from the oven, allow to cool slightly, then transfer to a wire rack to cool completely.
9
To serve, sandwich scoops of Burnt Fig ice cream between the Anzac biscuits. Eat immediately or freeze for later.
1
Preheat oven to 160C.
2
Mix the flour, rolled oats, coconut, brown sugar and lemon zest in a medium bowl.
3
In a small saucepan, melt the butter with the golden syrup and Verjuice. Once the butter has melted bring the mixture to a simmer before adding the bicarb soda.
4
Stir to completely dissolve.
5
Add the hot butter mix and sugar mix to the dry ingredients and fold through.
6
Divide the mixture into 8 and roll into even sized balls. Place on a lined baking tray and then using your fingers, squash to flatten, leaving 2-3cm between each biscuit.
7
Place into preheated oven and bake for 18-20 minutes, or until golden brown.
8
Remove from the oven, allow to cool slightly, then transfer to a wire rack to cool completely.
9
To serve, sandwich scoops of Burnt Fig ice cream between the Anzac biscuits. Eat immediately or freeze for later.
