My nan was a great baker, brilliant in fact and it upsets me still that I didn’t discover my passion for baking until after she passed. I have so many happy memories of visiting her and being greeted with a tray of freshly baked cookies. Not just any cookies though…they were these buttery, chewy cookies that were always the highlight of the visit for me and my brothers.
As a child, I didn’t know what these cookies were called though and in all honesty, I thought they were an original recipe of my nans. Turns out the were Anzac cookies, and the recipe was readily available online. This was a bit of a ‘Nesele Toulouse’ moment for me when I found out, but unlike Phoebe, there was no resentment here. Quite the opposite really – I was just really happy that I could remake the cookies that made me so happy as a child.
Like me, you may not have heard of Anzac Biscuits, but you may be aware of Anzac Day – a day of remembrance that commemorates all Australians and New Zealanders that have lost their lives in war or conflict. It is celebrated every year on April 25th which is why I’ve been thinking about these cookies so much recently.
After a quick Google search, I found out that these biscuits were originally sent to Army Corps in Australia and New Zealand by their wives during World War I as they were easy to transport and kept well on overseas travel. Both my grandparents were originally from the UK, but they both served in the Navy, so I’m assuming she might have picked up the recipe from another Army wive.
Although I couldn’t get hold of my nan’s “original” recipe, there were obviously plenty of recipes online for reference. Now, as delicious as they are on their own, everything tastes better with ice cream in my opinion, which is why I’ve sandwiched a huge wedge of vanilla ice cream in the middle that compliments the coconut flavour perfectly.
Whether you were celebrating Anzac Day this week or not, this is a great, simple recipe that I hope you can enjoy, pass off as your own and maybe even pass down to your grandchildren.
Anzac Ice Cream Sandwich
- 150 g plain flour
- 100 g rolled oats
- 90 g desiccated coconut
- 100 g light brown sugar
- 60 g caster sugar
- 1 tsp ground cinnamon
- 130 g butter
- 3 tbsp golden syrup
- 3 tbsp water
- 1/2 tsp bicarbonate of soda
- 1 block of vanilla ice cream
- Preheat the oven to 180C / 160C fan and line two baking trays with parchment paper.
- In a large bowl, combine the flour, oats, coconut, light brown sugar, caster sugar and ground cinnamon.
- Add the butter, golden syrup and water to a saucepan and place over medium heat until the butter melts and the mixture is smooth. Remove from the heat and stir in the bicarbonate of soda. Add to the oats mixture and stir with a wooden spoon until well combined.
- Roll level tablespoonfuls of the oat mixture into balls and place about 5cm apart on the prepared trays. Using the fat part of your hand, press down lightly to form small round discs of dough. Bake for 15 minutes or until lightly golden, swapping the trays halfway through cooking. Leave to cool for 10 minutes before transferring to wire racks to cool completely.
- Once the biscuits have cooled, using a cookie cutter the same size as the biscuits to cut out small rounds of the vanilla ice cream. Place on top of one of the biscuits, cover with a chocolate sauce if you like, and then sandwich with another cookie. Serve immediately.
On their own, the biscuits will keep for 2-3 days in an airtight container. If you do want to make them into ice cream sandwiches, serve immediately.