Anzac Biscuit and Burnt Fig Ice Cream Sandwiches
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Preheat oven to 160C.
Mix the flour, rolled oats, coconut, brown sugar and lemon zest in a medium bowl.
In a small saucepan, melt the butter with the golden syrup and Verjuice. Once the butter has melted bring the mixture to a simmer before adding the bicarb soda.
Stir to completely dissolve.
Add the hot butter mix and sugar mix to the dry ingredients and fold through.
Divide the mixture into 8 and roll into even sized balls. Place on a lined baking tray and then using your fingers, squash to flatten, leaving 2-3cm between each biscuit.
Place into preheated oven and bake for 18-20 minutes, or until golden brown.
Remove from the oven, allow to cool slightly, then transfer to a wire rack to cool completely.
To serve, sandwich scoops of Burnt Fig ice cream between the Anzac biscuits. Eat immediately or freeze for later.