ANZAC Coconut and Caramel Icecream Sandwiches

There’s nothing quite like a good ANZAC biscuit - soft and chewy in the middle, crispy around the edges, and bursting with that classic sugary vanilla flavour. This variation is particularly delicious as it is made with ground almonds as opposed to white flour, lending a lovely dense texture and an extra nutty taste, and extra virgin coconut oil to boost the coconut flavour. I’ve also used Chelsea Organic Coconut Sugar as the main sweetener, which is my preferred sugar, although there is the traditional spoonful of delightfully sharp and saccharine Chelsea Golden Syrup that gives them that traditional ‘ANZAC’ taste.

These moreish biscuits have historical significance in that they were made during the war years as part of the fundraising effort to support soldiers over on the front lines in Gallipoli. They are a real classic in New Zealand households, and are most notably one of the staple recipes in the Edmond’s Cookbook. I thought it time to modernize and make something fit for an everyday treat, that most people are able to enjoy (including vegans and those who are on a gluten-free diet). If you are at all interesting in more uniquely 'kiwi' baking, you can kind a wide assortment of other delicious recipes over at

If you’d like the chance to win a $50 Chelsea Sugar prize pack, see below for instructions. Thanks to Chelsea Sugar for enabling me to create this sugary spin on a rather patriotic old favourite!

ANZAC biscuit recipe adapted from Vegie Project.


Thanks to Chelsea Sugar, there is a chance for one person to win a $50 prize pack consisting of a wide range of their well-known and loved sugars - perfect for avid bakers and those with a rampant sweet tooth! All you have to do is head to the Chelsea Sugar website and comment below telling me which recipe you'd make and how you'd make it 'your own'. For example, you may make the vegan chocolate cake but add peppermint oil for a minty twist. Get creative! The giveaway will be drawn on Friday the 22nd of April 2016, and the winner will be contacted shortly afterwards. Please note that this giveaway is open to New Zealand residents only, and please only one entry per person.

This recipe makes two large ice-cream sandwiches - you will need to make the cookies ahead of time to prevent a gooey catastrophe, but if you’re after a quick fix, simply crumble over scoops of dairy-free ice cream and quickly drizzle with a dollop of syrup. You can also make smaller cookies to have as sweet snacks - make eight, reduce the baking time, and enjoy with a cup of tea.


1/2 cup of gluten-free oats (regular oats are fine if you are not gluten intolerant)
1/2 cup of ground almonds
1/2 cup of desiccated coconut
⅙ cup of Chelsea Organic Coconut Sugar
1/2 teaspoon of baking powder
2 tablespoons of extra virgin coconut oil
1 tablespoon of Chelsea Golden Syrup
1/2 teaspoon of ground vanilla bean paste
2 teaspoons of water

2 scoops of dairy-free vanilla ice cream, to sandwich OR fresh banana icecream
Chelsea Golden Syrup, for drizzling


  1. Preheat your oven to 150 degrees Celsius and cover a baking tray with parchment paper.
  2. With a stick blender or in a food processor, blitz the oats for a few seconds in order to break them down a little. You could also leave them whole, but it is more difficult to stick the cookies together when shaping.
  3. In a large bowl, mix together the blitzed oats, ground almonds, desiccated coconut, coconut sugar, and baking powder. Set aside.
  4. In a small saucepan, melt together the coconut oil, golden syrup, vanilla bean paste, and water. When just combined, allow to cool for a few minutes, then pour into the dry ingredients and mix with a wooden spoon.
  5. Take around a quarter of the mixture and shape it into a flat disc in your hand, pressing firmly. You will need to be careful and patient as the mixture is rather crumbly.
  6. Place in the preheated oven for approximately 30 minutes, or until golden brown around the edges. Be careful as the bottom tends to brown quickly. Don’t worry if they are still slightly soft; they will harden up when cooling.
  7. When cool, take a scoop of ice cream and place it on the bottom of one biscuit. Place another biscuit on top to form a sandwich, and enjoy!