Skip to content

ANZAC BISCUIT ICE CREAM SANDWICHES WITH SALTED CARAMEL SAUCE

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.