Maggie Beer

Anzac Biscuit and Burnt Fig Ice Cream Sandwiches

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  1. Step 1

    Preheat oven to 160C.

    Mix the flour, rolled oats, coconut, brown sugar and lemon zest in a medium bowl.

  2. Step 2

    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.

    Stir to completely dissolve.

    Add the hot butter mix and sugar mix to the dry ingredients and fold through.

  3. Step 3

    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.

    Place into preheated oven and bake for 18-20 minutes, or until golden brown.

    Remove from the oven, allow to cool slightly, then transfer to a wire rack to cool completely.

  4. Step 4

    To serve, sandwich scoops of Burnt Fig ice cream between the Anzac biscuits. Eat immediately or freeze for later.


  1. 120g 1 cup plain flour
  2. 1 cup rolled oats
  3. 3/4 cup brown sugar firmly packed
  4. zest of 1 lemon
  5. 125g unsalted butter melted
  6. 2 tbspn golden syrup
  7. 40ml 2 tbspn Verjuice

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