Anzac Cookie and Pineapple Ice Cream Sandwiches

Name: Anzac Cookie and Pineapple Ice Cream Sandwiches
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 10
Cuisine: Global
Ingredients: 283 grams cups (about all purpose flour; 1 teaspoons baking soda; 128 grams cup (about dessicated coconut (unsweetened); 3 egg whites; 2 Tbsps golden syrup or honey; 1 Tbsp juice from 1 lime; 283 grams cups (about whole oats; 394 milliliters pineapple puree; 1 pinch Pinch salt; 142 grams 3/4 cup (about sugar; 237 milliliters (2 sticks, 16 tablespoons) unsalted butter; 237 milliliters cold water

Anzac Cookie and Pineapple Ice Cream Sandwiches is a vegetarian dessert. This recipe serves 10. One serving contains 506 calories, 8g of protein, and 25g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 2 hours. Head to the store and pick up all purpose flour, baking soda, egg whites, and a few other things to make it today.

Instructions

For the Biscuits: Set a rack in center of oven. Preheat oven to 350°F.

Ingredients you will need

Biscuits

Equipment you will use

Oven

Place flour, oats, coconut, and sugar in medium mixing bowl and whisk to evenly combine.

Ingredients you will need

Coconut

All Purpose Flour

Sugar

Oats

Equipment you will use

Mixing Bowl

Whisk

Combine butter and golden syrup/honey in a small saucepan over low heat and allow butter to melt fully. Stir to evenly combine; set aside. Dissolve baking soda in boiling water, then add to butter mixture.

Ingredients you will need

Golden Syrup

Baking Soda

Butter

Honey

Water

Equipment you will use

Sauce Pan

Pour liquid mixture into dry ingredients and fold to fully incorporate. Allow dough to rest until butter cools and sets up to create a firm dough, 5 to 10 minutes. Divide dough into 1 inch balls and place on parchment or silicone-lined baking sheet, leaving 2 to 3 inches between the balls. Flatten slightly into thick discs, then bake for 8 minutes, turn and continue baking until dark golden-brown. Allow to fully cool before removing from sheet.

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Butter

Dough

Equipment you will use

Baking Sheet

Oven

For the Spoom: Prepare an ice cream maker for churning.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Machine

Combine pineapple puree, water, and lime juice in a medium bowl and mix well.

Ingredients you will need

Lime Juice

Pineapple

Water

Equipment you will use

Bowl

Place egg whites and salt in bowl of stand mixer and whip until foamy. Continue whipping to stiff peaks.

Ingredients you will need

Egg Whites

Salt

Equipment you will use

Stand Mixer

Bowl

Whisk half of meringue into puree mixture, then gently fold in rest of meringue with whisk. Immediately churn in ice cream maker until spoom is thoroughly chilled and holds its shape when spooned.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Machine

Whisk

To Assemble: Once spoom is done churning (it will be very fluffy), pile onto half of the biscuits and top with remaining biscuits, pairing up similarly shaped and sized biscuits.

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Biscuits

Place on lined baking sheet and immediately freeze until firm, then wrap individually in plastic.

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Wrap