for the recipe Anzac Ice Cream Sandwiches
|150 g||plain flour|
|90 g||oats (rolled)|
|85 g||desiccated coconut|
|150 g||brown sugar|
|2 tbsp||golden syrup|
|1 tsp||Bicarbonate of Soda|
|2 tbsp||water (boiling)|
|dark cooking chocolate|
|vanilla ice cream|
|Dr. Oetker Hundreds & Thousands|
|Dr. Oetker Sugar Strands|
Heat oven to 180°C (160°C fan- forced). Line two baking trays with nonstick baking paper. Place flour, caster sugar, coconut and oats in a bowl and stir to combine. Make a well in the centre.
Place butter and golden syrup in a saucepan to melt, or microwave in a bowl to melt. Dissolve baking soda in boiling water. Add melted ingredients and dissolved baking soda to dry ingredients and mix to combine.
Roll level tablespoonfuls of the oat mixture into balls and place, about 5cm apart, on the prepared trays. Flatten until about 1cm thick. Bake, swapping trays halfway through cooking, for 12-15 minutes or until light golden. Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely.
Once cooled, melt the chocolate and dip one side of half of the cookies into the melted chocolate. Roll some of the cookies in the sprinkles and let them dry.
Create ice cream sandwiches with a scoop of vanilla ice cream, sprinkle the sandwiches that don't have sprinkles on the melted chocolate and serve immediately!