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Salted Caramel Anzac Sandwich

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Anzac Biscuits

• 90g of rolled oats
• 150g of plain flour
• 220g (firmly packed) brown sugar
• 65g of desiccated coconut
• 125g of unsalted butter, chopped
• 2 teaspoons of golden syrup
• 1/2 teaspoon of bicarb soda, sifted
• 1 litre Salted Caramel Ice-cream, Rum & Raisin Ice-cream or ice-cream of choice
• 1/4 cup toasted slivered almonds for garnish, plus 1/2 cup for ice-cream (see notes 1 and 2 in method)

Caramel Sauce

• 440g (2 cups) of caster sugar
• 200ml thickened cream
• 200g unsalted butter, chopped

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Method

Please note: Start this recipe one day ahead.

1. Preheat oven to 180°C. In a bowl, combine oats, flour, sugar and coconut.

2. Melt butter in a pan over medium heat. Add golden syrup and cook, stirring for 1 minute. Add bicarb soda and combine to oat mixture.

3. Add melted butter to dry ingredients, combine.

4. Grease and line two 22 cm square cake pans with baking paper, extending paper beyond the rims of the pans. Sprinkle the mixture over the
bases of both pans using your fingers to crumble the mixture to evenly distribute.

5. Press mixture with the back of a spoon to flatten. Bake for 10 minutes or until golden but still slightly under-cooked; biscuits will firm in the freezer. Cool in pans.

6. Spread your choice of salted caramel, rum & raisin or ice-cream of choice over the Anzac Biscuit mix in both pans (1-2cm thick) and level out with a flat spatula (See note 2 below). Cover surface with baking paper or cling wrap. Freeze overnight or until firm.

7. Meanwhile, to make the caramel sauce, place sugar and 125ml of water in a saucepan over low heat. Stir for 5 minutes or until sugar dissolves. Increase heat to medium, bring to the boil and cook without stirring for 10 minutes or until syrup is a rich golden colour (175°C on a sugar thermometer).

8. Remove from heat. Stir in cream and then butter. Transfer to a bowl and cool to room temperature.

9. Remove both ice-cream layers from the pans and quickly sandwich. Freeze the ice-cream sandwich for 1 hour or until firm. Cut into 16 mini sandwiches and drizzle salted caramel sauce over to serve.

10. Garnish with toasted slivered almonds.

Note 1: To toast almonds, simply use a dry saucepan over medium heat and stir regularly until a golden brown in colour. Remove from saucepan and set
aside until ready to use.

Note 2: You can mix toasted almonds into the salted caramel ice-cream as well as reserving some for garnish before layering it into the pan over the biscuit
mix.

Recipe & Photography by Yvonne Baldan, Sutherland Shire Cooking School.
© All Rights Reserved Sutherland Shire Cooking School 2016

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