Anzac biscuits are among our favourites, to be enjoyed year-round. We have fond memories of our grandmother taking them out of the oven to cool on her shiny, silver cooling racks. We love them when they are still warm from the oven and a little chewy.
Biscuits
| 1 cup | Flour |
| 1 cup | Sugar |
| 1 cup | Desiccated coconut |
| 2 cups | Rolled oats (Main) |
| 125 g | Butter |
| 3 Tbsp | Golden syrup (Main) |
| 1 tsp | Baking soda |
Rum caramel sauce
| 70 g | Butter |
| 150 g | Brown sugar |
| 150 ml | Cream |
| 40 ml | Rum (Main) |
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Directions
- For the biscuits, set oven to 180C. Line two baking trays with baking paper.
- Mix the flour, sugar, coconut and rolled oats in a bowl.
- Melt the butter and golden syrup in a pot. Dissolve the baking soda with a tbsp of boiling water.
- Mix the wet ingredients with the dry ingredients.
- Using a large spoon, scoop some of the dough and roll into balls and press on to the lined baking trays. Allow space for the biscuits to spread.
- Bake for 15 minutes or until golden. Cool completely on a wire rack and set aside.
- For the rum caramel sauce, melt all of the ingredients until a smooth sauce has formed and allow to cool.
- To assemble the sandwiches, scoop icecream on to a biscuit and drizzle with the sauce before putting another biscuit on top. Alternatively, you can dip your icecream sandwich in the sauce.
