April 25th is a national remembrance day for Australians to commemorate the bravery and mateship the Australian and New Zealand Army Corps (ANZAC) endured during the first world war. It also marks the day that Australia engaged in its first military action. The war raged on for more years and soldiers were away from home with no idea of when it would all end.
ANZAC biscuits is essentially a long-life shelf biscuit which is hard in texture. It is believed that the wives of soldiers use to send ANZAC biscuits to the front as the ingredients did not spoil easily and were able to withstand the rough transportation. They were also sometimes substituted for bread when rations were low.
This biscuit has been one of my favourite biscuits; something I’ve grown up eating. It’s easy to make and prepare so when you’re short on time, it could be to quickly whip up for a party. I decided to do a modern twist to this classic recipe by making an ice cream cake version. So simple to make and definitely a crowd pleaser!
How To: Anzac Biscuit Ice Cream Sandwich Cake
Makes 1 x 20cm round cake – Serves 8-10
What you’ll need:
– 300g plain flour
– 250g butter
– 180g rolled oats
– 160g brown sugar
– 170g desiccated coconut
– 4 Tbs golden syrup
– 1 tsp. bicarbonate soda
– 5 Tbs. water
– 2L of your favourite vanilla ice cream
– 1/2 cup of chocolate chips
1. Pre-heat oven to 160 degrees Celsius or 320 degrees Fahrenheit
2. Trace a 20cm round cake tin on two separate baking paper sheets using a dark marker to ensure more precise cookie top/base OR if you have two same sized round cake tins, lightly spray base then set aside
3. Leave ice cream out on bench to melt in tub then set aside
4. Mix flour, oats, coconut and sugar until well combined
5. Over a low to medium heat, stir in golden syrup, butter and water until melted and smooth then stir in bicarbonate soda to pan
6. Pour wet contents into dry contents and mix until well combined
7. Divide mixture into three equal portions
8. Place 1/3 of portion into lined cake tin and spread evenly around base of tin OR flatten evenly and spread on traced baking paper outline (depending on which method you use) – firmly pressing down for an even finish
9. Repeat step 8 to create second biscuit top/ base
10. With remaining 1/3 of the biscuit mix, roll level tablespoons of mixture into balls and place about 5cm apart on a lined baking tray – flattening until about 1cm thick
11. Pop the normal sized biscuit tray into the oven first and bake for approximately 15 minutes or until golden brown – set aside on cooling rack to cool then set aside – once cooled, roughly crumb biscuits into 2cm chunks and set aside
12. Pop top/ base biscuit trays into the oven for approximately 20 minutes of until lightly golden brown – swapping trays mid way for even cooking
13. Remove base/top from tins then quickly place a handful of chocolate chip cookies (from the 1/2 cup) around ANZAC biscuit for decorative purposes then set aside to cool
14. Remove ice cream from container and stir in remaining chocolate chips and crumbed ANZAC biscuits until well combined then set aside
15. Line a 20cm round cake tin (with at least a height of 15cm) with some cling film to help with removal of cake later on
16. Place base biscuit layer into a line cake tin- chocolate chip cookie side down then pour in ice cream mixture
17. Place top biscuit layer – chocolate chip side upwards – on top of ice cream mixture and cling wrap to protect the biscuit from drying out
18. Leave in freezer to set for at least 4 hours or preferably overnight then consume when the time comes!
I loved how this recipe turned out! It ticked all the texture boxes and just left me strolling down memory lane. If you liked this recipe, definitely give it a go and comment below! Hope you’re all having a lovely week and enjoy the rest of the long weekend.