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Prep 20min (+4hr freezing and 20min cooling time)Bake 12-15minMakes 8 serves
A blissful combination of truly Aussie flavours — Anzac biscuits, macadamias and honeycomb — these ice-cream sandwiches are the ultimate summer indulgence.
Ingredients
Anzac Biscuits
75g (½ cup/2¾oz) plain flour
70g (¾ cup/2¾oz) rolled oats
45g (½ cup/1½oz) desiccated coconut
75g (⅓ cup/2¾oz) caster sugar
60g (⅓ cup/2oz) unsalted macadamia nuts, toasted and chopped
75g (2¾oz) salted butter, cubed
2 tablespoons golden syrup
2 teaspoons water
½ teaspoon bicarbonate of soda
Honeycomb Ice Cream
2 litres (3½pt) good-quality vanilla ice cream
2 x 50g (1¾oz) Violet Crumble bars or chocolate-coated honeycomb, coarsely chopped
Method
- To make the Honeycomb ice cream, line a freezer-proof tray with non-stick baking paper. Scoop the ice cream into a large bowl and set aside for 5 minutes or until softened slightly. Working quickly, sprinkle with the crushed Violet Crumble over the ice cream and use a large metal spoon or spatula to fold together until just combined, being careful not to overwork as the ice cream may start to melt. Spread the ice-cream evenly over the lined freezer proof tray until about 2cm/¾in thick. Cover with another piece of baking paper and quickly smooth the surface. Place in the freezer for at least 4 hours or until set.
- To make the Anzac biscuits, preheat the oven to 180°C/350°F (160°C/315°F fan-forced). Line 2 large oven trays with non-stick baking paper.
- Put the flour, rolled oats, coconut, sugar and macadamia in a medium mixing bowl and stir to combine.
- Put the butter, golden syrup and water in a small saucepan and heat over medium heat, stirring occasionally with a wooden spoon, until the butter melts and the mixture is hot. Remove from the heat, add the bicarbonate of soda and stir to combine; the mixture will foam up. Add to the dry ingredients and stir with the wooden spoon until evenly combined.
- Roll tablespoonfuls of the mixture into balls and place about 7cm/2¾in apart on the lined trays. Use your fingers to flatten the balls until they are about 1cm/½in thick and about 6.5cm/2½in in diameter.
- Bake in preheated oven for 12-15 minutes, swapping the trays after 6 minutes, or until golden and cooked through. Remove the biscuits from the oven and cool on the trays (this will take about 20 minutes).
- To assemble the sandwiches, line a metal tray with baking paper and place in the freezer. Use a 6-7cm/2¼in-2¾in round cutter to cut out rounds from the firm ice-cream. Sandwich the ice-cream between two biscuits, pressing firmly together. Place on the tray in the freezer. Repeat with the remaining ice-cream and biscuits to make 8 sandwiches in total. Serve straight away or leave in the freezer until ready to serve.
Baker's Tips
- The unfilled biscuits will keep in an airtight container at room temperature for up to 2 weeks.
- The assembled ice-cream sandwiches will keep in an airtight container in the freezer for up to 1 week.
This recipe is from Anneka's SBS Food online column, Bakeproof: Aussie Day Favourites. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 30min (+2hr cooling time and overnight freezing)Bake 1hrMakes 12-15 serves
There is something wonderful about ice-cream cakes. This one is a layer of cheat's strawberry ice-cream sandwiched with orange-scented pistachio meringue. It makes a wonderful dessert for any summer celebration.
Ingredients
1 litre (3½pt) good-quality vanilla ice cream
Strawberries, hulled and halved, to serve
Coarsely chopped pistachio kernels, to serve
Edible flowers (optional), to serve
Strawberry sauce
500g (1lb 2oz) strawberries, hulled and sliced
2 tablespoons (40g/1½oz) caster sugar
1 tablespoon (4 teaspoons) fresh lemon juice
2 teaspoons rosewater, to taste (optional)
Pistachio meringue discs
4 egg whites, at room temperature
220g (1 cup/7¾oz) caster sugar
45g (⅓ cup/1½oz) ground pistachios
1 orange, rind finely grated
Method
- Preheat oven to 150°C/300°F (130°C/265°F fan-forced). Mark two 20cm/8in circles on 2 pieces of non-stick baking paper. Turn the paper over and line two oven trays.
- To make the Pistachio meringue discs, use an electric mixer with a whisk attachment to whisk the egg whites until soft peaks form. With the motor running, gradually add the sugar, whisking well after each addition, until very thick and glossy and the sugar has dissolved. Whisk in the orange rind. Use a large metal spoon or spatula to fold in the ground pistachios until evenly combined. Divide the mixture between the two trays and use a palette knife or the back of a metal spoon to spread to fill the two marked circles.
- Reduce the oven temperature to 100°C/200°F (80°C/175°F fan-forced) and bake for 1-1¼ hours, swapping the trays halfway through baking, or until crisp on top. Turn off the oven and allow the discs to cool in the oven (this will take about 2 hours).
- Meanwhile, to make the Strawberry sauce, combine the strawberries, sugar and lemon juice in a medium saucepan and cook over low heat, stirring occasionally until the sugar dissolves. Bring to to a simmer and simmer for 5 minutes or until syrupy but the strawberries still hold some of their shape. Strain the sauce through a sieve set over a heatproof bowl. Transfer to strawberry pieces in a bowl and stir the rose water through the sauce. Cover both with plastic wrap and place in the fridge to cool.
- When ready to assemble the cake, line the base and sides of a 22cm/8¾in springform tin with non-stick baking paper. Place a pistachio disc in the base of the lined tin, trimming to fit if necessary.
- Scoop the ice cream into a large bowl and set aside for 5 minutes at room temperature to soften slightly. Add the cooled strawberry pieces to the ice cream and use a large metal spoon or spatula to briefly fold together to form a rough swirl pattern. Working quickly, spoon the ice cream immediately into the prepared tin over the meringue disc and use the back of a metal spoon to press down to remove any air pockets and smooth the surface. Cover the ice cream with the remaining meringue disc, trimming to fit if necessary. Cover with plastic wrap and freeze overnight.
- To serve, remove the cake from the springform tin and place on a serving plate. Top with strawberries and sprinkle with chopped pistachios and edible flowers, if using. Spoon over some of the strawberry sauce. Serve in wedges with the remaining strawberry sauce passed separately.
Baker's Tips
- This cake will keep covered in the freezer for up to 2 weeks.
- The strawberry sauce will keep in an airtight container in the fridge for up to 3 days. Alternatively freeze it for up to 1 month and thaw in the fridge.
This recipe is from Anneka's SBS Food online column, Bakeproof: Cakes for Crowds.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
