ANZAC Icecream Slice

Serves 10-12

200g rolled oats

300g plain flour

200g brown sugar

150g desiccated coconut

250g butter

120ml golden syrup

6g bicarb soda

60ml water

Heat oven to 170°C. Line a baking tray (swiss roll tray) with baking paper and set aside. Combine the oats, flour, sugar and coconut in large bowl. Combine butter, golden syrup and water and heat until the butter has melted. Add the bicarb soda and fold into the dry mixture. Spoon onto the baking tray and press down evenly with a spatula. Bake for 15-10mins until firm. Before it cools completely cut into layers the size of your loaf tin. This recipe makes 4 layers.

Golden syrup icecream (Enough for 1x recipe)

750ml cream

4 egg yolks

150g golden syrup

1 Vanilla bean

Heat the cream with the scraped vanilla bean. Heat the golden syrup until it starts to get a deeper caramel colour. Remove the vanilla bean then add the cream to the golden syrup. Whip the egg yolks until light and fluffy, and slowly add the cream mix. Cook over a double boiler until it starts to thicken, cool over a bowl of ice and then churn in an icecream machine.

To assemble

Line a loaf tin and place a layer of ANZAC slice in the base. Spoon over the icecream and then place another layer of ANZAC slice. Place in the freezer and allow to set for several hours or overnight. Remove from the tin and place on a platter and decorate with whipped cream and crushed ANZAC cookies.