ANZAC ice cream biscuits with Milo
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It doesn't get any more Aussie than this!
2. Line 2 large baking trays with baking paper. Place the plain flour, caster sugar, rolled oats, and 1/4 tsp salt flakes in a large mixing bowl and stir to combine.
3. In a small saucepan, melt the butter and the golden syrup together, whisking until well combined. Remove from heat.
4. In a small bowl, combine the bicarb soda with 2½ tbs boiling water, then stir to combine. Add the bicarb soda mixture to the melted butter and golden syrup mixture and stir to combine.
5. Pour the melted butter mixture into the dry ingredients and stir until combined.
6. Divide dough into 12 and roll into balls. Place on prepared trays and press to flatten slightly, leaving plenty of room for spreading while baking. Refrigerate for 2-3 hours before baking.
7. Bake the biscuits for 15-20 minutes or until golden. Allow the biscuits to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, place 1 scoop of ice cream in between 2 biscuits and press to flatten slightly. Sprinkle the Milo generously over and around the sandwich so it sticks to the ice cream. Return to the freezer for 1 hour to firm up before serving.
INGREDIENTS:
- 1 cup (150g) plain flour
- 1 cup (220g) caster sugar
- 1 cup (90g) rolled oats
- 110g unsalted butter
- 1 tbs golden syrup
- 1 tsp bicarb soda
- 6 scoops (300g) vanilla ice cream
- 65g milo
METHOD:
1. Preheat oven to 180°C.2. Line 2 large baking trays with baking paper. Place the plain flour, caster sugar, rolled oats, and 1/4 tsp salt flakes in a large mixing bowl and stir to combine.
3. In a small saucepan, melt the butter and the golden syrup together, whisking until well combined. Remove from heat.
4. In a small bowl, combine the bicarb soda with 2½ tbs boiling water, then stir to combine. Add the bicarb soda mixture to the melted butter and golden syrup mixture and stir to combine.
5. Pour the melted butter mixture into the dry ingredients and stir until combined.
6. Divide dough into 12 and roll into balls. Place on prepared trays and press to flatten slightly, leaving plenty of room for spreading while baking. Refrigerate for 2-3 hours before baking.
7. Bake the biscuits for 15-20 minutes or until golden. Allow the biscuits to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, place 1 scoop of ice cream in between 2 biscuits and press to flatten slightly. Sprinkle the Milo generously over and around the sandwich so it sticks to the ice cream. Return to the freezer for 1 hour to firm up before serving.
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