Anzac Biscuit Ice-Cream Cake with Caramel and Macadamia Cookie Crumb Crunch

smh.com.au

Wendy

1 litre good quality vanilla ice-cream, softened

3 to 4 tbsp malt syrup

dulche de leche to drizzle (optional)

subheading: ANZAC BISCUIT BASE:

1¼ cups plain flour, sifted

1 cup rolled oats

½ cup castor sugar

¾ cup desiccated coconut

150g unsalted butter, chopped

2 tbsp golden syrup

1½ tsp water

½ tsp bicarbonate soda

1 egg yolk

subheading: MACADAMIA COOKIE CRUMB CRUNCH:

¾ cup macadamias, roasted, roughly chopped

½ cup milk powder

¼ cup plain flour

2 tbsp cornflour

2 tbsp castor sugar

pinch of salt

subheading: TO COAT:

4 tbsp butter, melted

¼ cup milk powder

90g white chocolate, melted

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