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Anzac Biscuits (if you want to make them from scratch vs. buying from the store)

Makes 16

Prep time: 15 minutes

Cooking time: 12 minutes


1 cup flour

1 cup shredded coconut

1 cup oats

1/2 cup sugar

125g butter

¼ cup golden syrup

1 teaspoon bicarbonate of soda

  • Preheat the oven to 180°c.
  • Place the flour, coconut, oats and sugar into a large bowl and mix to combine.
  • Melt the butter and golden syrup together in a small pan.
  • Place the bicarbonate of soda into a small bowl and top with 2 tablespoons of boiling water. Stir and pour into the bowl of dry ingredients, mixing until well incorporated.
  • Place spoonful’s of the mixture on 2 baking sheets lined with baking paper, spacing them well apart. Flatten slightly and bake for 12-14 minutes. Allow to cool completely.

Salted Caramel Sauce

Makes about 500ml

Prep and Cooking time: 12 minutes


1 cup caster sugar

50g butter

300ml thickened cream

½ teaspoon sea salt flakes

  • Place the sugar and ½ cup water into a medium saucepan set over a medium heat. Gently shake the pan until the sugar dissolves.
  • Once dissolved, increase the heat to high. Cook for a further 6 minutes or until it becomes a dark amber colour, shaking the pan once the sugar starts to colour, to prevent it from burning.
  • Take off the heat and add the butter, cream and salt, stirring well to incorporate. Be careful, as the sugar can spit at this stage, so stand back!
  • Allow to cool slightly and serve hot, warm or cold. It will thicken as it cools.

Assembling Biscuits, Ice Cream and Salted Caramel Sauce

Your 16 Anzac biscuits

8 scoops Blue Ribbon Crafted Signature Buttermilk Vanilla Ice cream

1 cup Salted caramel sauce

  • Place a scoop of Blue Ribbon Crafted Signature Buttermilk Vanilla Ice Cream onto an Anzac biscuit and top with another biscuit.
  • Squeeze down gently to allow the ice cream to spread slightly. Repeat with the remaining biscuits.
  • Drizzle with salted caramel sauce and serve.