Bake of the Week: Anzac biscuit ice cream sandwiches

THE combination of oats, coconut and syrup in these teatime classics is a treat indeed.

Add some of your fave creamy ice cream, though, and you’re on to an absolute winner.

They couldn’t be easier to make, either. Just remember to leave space between each biscuit and take out of the oven when they’re still a little soft.

Thanks to Mr & Mrs Wilkinson’s How It is At Home (Hardie Grant, £25) for today’s bake.

You’ll need

100g rolled oats

40g toasted coconut flakes

150g plain (all-purpose) flour

pinch of salt flakes

110g demerara sugar

120g unsalted butter

2 tbsp golden syrup

1 tsp bicarbonate of soda

Tub of your favourite ice cream

Method

Preheat the oven to 180C/160C fan/gas 4. 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 tbsp hot water, bicarbonate of soda and oat mixture and mix well to combine.

Take teaspoonfuls of the mixture and roll into even-shaped balls, then arrange on the prepared baking trays, leaving 2 cm or so between each 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 of the biscuits and sandwich together.