Olivia Moore x Anzac Biscuit Ice Cream Cake

Method

1. Preheat oven to 170°C fan bake. Line a 20x20cm square tin with baking paper.In a bowl, mix together the flour, brown sugar, oats, and coconut.

1. In a small saucepan, melt the butter and golden syrup together over medium-low heat.

1. In a small bowl, dissolve the baking soda in hot water, then stir into the butter mixture (it will foam).

1. Pour into the dry ingredients and mix until a dough.

1. Press the dough firmly into the base of your tin. Bake for 12-15 minutes, until golden. Cool completely until crisp.

1. Grease a small cake ring or cake tin (8-10cm diameter).

1. Crush 150g of the Anzac biscuit slab into crumbs, and crush a little extra for the topping. Add the melted butter to the 150g crumbs and mix until it resembles wet sand.

1. Press firmly into your cake tin/ring to form a flat base. Freeze for 20 minutes to set.

1. Let the ice cream soften at room temperature for 5-10 minutes to soften. Scoop the ice cream over the set biscuit base, press firmly and smooth the top.

1. Freeze for at least 4 hours or overnight.

1. Gently remove from the tin (you can make this easier by heating the sides with hot water).

1. Sprinkle over the Anzac biscuit crumbs, and slice with a hot knife. Serve immediately, and store leftovers in the freezer.