New Recipe: How to make ANZAC biscuit-inspired ice cream sandwiches

A nutritionist has offered a healthy spin on the classic ANZAC biscuit with a delicious recipe for crispy oat ice cream sandwiches. 

Ahead of the ANZAC Day of remembrance on Sunday April 25, leading health expert Jessica Sepel shared her crunchy oat cookie ice cream sandwiches as an alternative to the traditional rolled oat biscuit. 

‘We have created this delicious recipe where lush vanilla ice cream sits perfectly between two oat cookies for a wholesome treat,’ the Australian JSHealth founder wrote.

Recipe: Jessica Sepel’s Crunchy Oat Cookie Ice-Cream Sandwiches

Makes: 6 large cookies, or 10 small

Ingredients 

▪️ 1/2 cup coconut oil

▪️ 1/3 cup coconut sugar

▪️ 1 cup rolled oats

▪️ 1/2 cup almond meal

– 1/2 cup desiccated coconut 

▪️ 1 tsp baking powder

▪️ Pinch sea salt

▪️ 2 tbsp water

– A drizzle of honey to serve  

– Ice cream of choice to serve 

Method

1. Preheat oven to 160°C. Line a large baking tray with baking paper.

2. Melt the coconut oil in a small saucepan over a low heat. Once melted, add in the coconut sugar and whisk. Once the sugar has dissolved, remove from the heat.

3. In a mixing bowl, combine the oats, almond meal, desiccated coconut and baking powder. Add a pinch of sea salt and stir. Pour in the coconut oil and sugar mixture, stir to combine before adding in 2-3 tbsp of warm water. Use a spoon or your hands to press the dough together.

4. With damp hands, form golf-ball sized amounts of dough into balls and then flatten on the tray until ½ cm thick. The cookies will spread when cooking so leave a little room between each; you may need 2 baking trays depending on tray size.

5. Bake in the preheated oven for 13-14 minutes.

6. Remove the tray from the oven and leave the biscuits to cool until they are firm to the touch.

Once cool, place a small scoop of ice-cream between two cookies and serve.

Ahead of the ANZAC Day of remembrance on Sunday April 25, leading health expert Jessica Sepel shared her crunchy oat cookie ice cream sandwiches as an alternative to the traditional rolled oat biscuit

‘The cookies feature low GI oats, along with desiccated coconut, and are vegan. Fill with your favourite ice cream (using a dairy-free option if you wish) and enjoy.’

To make the biscuits, first preheat the oven to 160°C and line a large baking tray with baking paper before melting 1/2 a cup of coconut oil in a saucepan over low heat. 

Once it is melted, add in 1/3 cup of coconut sugar and whisk; one it has dissolved, remove from the heat.

Next combine one cup of oats, 1/2 cup of almond meal, 1/2 cup of desiccated coconut and one teaspoon of baking powder in a mixing bowl and add a pinch of sea salt and stir. 

‘Be prepared to get messy,’ Jessica wrote on Instagram alongside a snap of the creations 

Once combined, pour in the coconut oil and sugar mixture and stir to combine before adding in 2-3 tablespoons of warm water. 

Then use a spoon or your hands to press the dough together and with damp hands form golf-ball sized amounts of dough into balls.

Flatten each ball on the tray until 1/2 cm thick and leave a little room between each as they will spread when cooking; you may need two baking trays. 

What are the 10 cooking staples Jessica Sepel always has on hand?

 

Chilli flakes

Lemons

Garlic

Curry powder

Tahini

Extra virgin olive oil

Dijon mustard

Tamari

Sesame seeds 

Sea salt 

To finish the creations, bake them in the oven for 13-14 minutes before taking them out and leaving them to cool until they are firm to the touch. 

Once cool, place a small scoop of ice-cream between two cookies and serve. 

‘Be prepared to get messy,’ Jessica wrote on Instagram.

The recipe makes six large or 10 small and can be found here.