Happy Australia Day !!
Whether you’re a fellow Aussie who follows my blog or a Frenchie who’s spent some time in Australia, I wish you all a fantastic day! I’ll be kicking back and relaxing with some friends and my husband in a pub, but before the celebration begins here’s my final Australia Day recipe!
I’ve taken classic ANZAC biscuits and caramelized macadamia nuts to make these tasty ice-cream sandwiches. You can make your own ice-cream if you like or if you’re short of time, like I am, you can just by some good quality vanilla ice-cream. Enjoy!
Anzac Biscuit and Macadamia Ice-Cream Sandwiches
Servings: 6
Ingredients
For the ANZAC biscuits
- • 150g of flour
- • 90g of shredded coconut
- • 90g of rolled oats
- • 100g of brown sugar
- • 50g of caster sugar
- • 2 tbsp. of golden syrup
- • 2 tbsp. of water
- • ½ tsp of bicarb soda
- • 1 vanilla bean seeds scraped
For the Caramel, Macadamia Ice-cream
- • 1lt of good quality vanilla ice-cream
- • 200g of macadamia nuts raw and unsalted
- • 65g of unsalted butter in cubes
- • 160g of caster sugar
- • 100g of cream
- • ½ tsp of salt
To Assemble
- • 200g of dark chocolate
- • A handful of chopped macadamia nuts
Instructions
The ANZAC biscuits
- Preheat oven to 200°C.
- In a large bowl, sift the flour. Add the sugars, rolled oats, vanilla and coconut. Set aside.
- In a saucepan, combine the butter, water and golden syrup. Heat until the butter has melted. Stir, then incorporate the bicarb soda.
- Pour the melted butter over the dry ingredients and stir until combined.
- Line a baking tray with baking paper. Form flat circles of ANZAC mixture, approximately 6cm in diameter. Try to make sure they are all roughly the same size.
- Bake in the oven for 10 minutes or until lightly golden. Allow to cool.
The Caramel, Macadamia Ice-cream
- In large saucepan over medium/high heat, sprinkle in a fine layer of sugar, allow it to melt then sprinkle in more. Continue this process until you’ve incorporated all the sugar. Allow the sugar to caramelize and become dark amber in colour. Quickly add the butter, mix well, then add the cream a little at a time. Be careful as the cream with spit and bubble up. Continue to heat until your caramel is nice and smooth (roughly 1 minute). Pour into a baking dish and stir in the macadamia nuts and salt. Allow to cool in the fridge.
- Once cool, mix through the vanilla ice-cream, then pour the ice-cream into a baking tray lined with plastic film. Smooth the ice-cream out so it’s about 3cm in thickness and place in the freezer to harden. Once firm, use a cookie cutter, the same size as your biscuits, to cut out 6 circles.
To Assemble
- Sandwich the circle of ice-cream between two ANZAC biscuits.
- Melt the chocolate then dip one side of the sandwich in it. Cover the chocolate in chopped nuts, then place in the freezer for a couple of minutes so the chocolate hardens. Serve and enjoy straight away.
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