9 BITES
MORE

banana-coconut ice cream sandwiches

May 27, 2013

anzac biscuit and banana coconut ice cream sandwiches

We sat in silence.

He, slumped so deep into his computer chair that the top of his head barely cleared the backrest, and I, perched bird-like on the edge of the bed behind him.

A tap on the shoulder. A slow swivel in my direction.

“Excuse me.”

“Yes?”

“I was wondering: what is your favourite cookie?”

There was a moment in there where he looked genuinely concerned that I’d gone mad, and then a moment of softness when he realised who he was with. A cheeky glint appeared in his eyes.

“Have you been reading online dating websites again?”

An indignant pout.

“And if I have?”

“ANZACs. Preferably hot out of the oven. Slightly chewy in the middle, but crisp on the outside. Not dry and crunchy.”

A pause.

“So what does your dating website say about me?”

“It says I’m dating a jerk!”

That cheeky glint, it gets me every time.

anzac biscuit and banana coconut ice cream sandwiches

Six or so months later, when golden-hued days slipped into bleak dampness, he trundled in through the back door with hopes no higher than that of takeaway pizza and bad television.

“Here.”

Looking down at the single, warm, oat-flecked nugget pressed into his hand, the hardness in his face melted away.

“There’s two batches in a box for you to take to work tomorrow. Dinner will be done in a couple of minutes. Go sit down, ok?”

The relief is palpable.

There is something about a home-cooked treat that connects people. The pot of curry simmering on the stove. A lamington, sticky with over-enthusiastically applied frosting. The bowl of oats, crunchy with speckles of raw sugar and cinnamon.

My mother knew this and she passed her ways onto me.

A tiny container of stripey scraps from the kuih she’d steamed for a fundraiser.

“I saved you the corners. I know it’s your favourite.”

A steaming pot of herbal, pork bone soup on the coldest of winter nights after the longest working days.

“I’ll pick you up from the bus stop,” she would say on the phone “come stay here tonight. I made your favourite for dinner.”

A pot of congee in the fridge with a post-it note attached.

“Reheat in microwave. Already added salt. Get well soon.”

And when the recipe for what she wanted wasn’t in the blue lined exercise book that had travelled with her since she was sixteen (a book that she protects with the ferocity of a new mother), she referred to cookbooks.

banana-coconut ice cream sandwiches

 

She keeps them vigilantly. Twenty years old, and with every page still intact. The book of children’s birthday cakes that we would order our choice from each year. A butterfly for me, a dressing table for the Bean. The dinner party book that I never once saw her cook from. And, of course, a carefully earmarked book of biscuits.

When I opened my mail to find a copy of the newly branded “Collector’s Edition”, my mother let out a surprised squeal.

“I already have that one! Now you can give it back to me because you have your own!”

They sit together, side by side on her bookshelf. The old and the new, both holding words that materialise in butter and sugar, warmth and encouragement, tight hugs.

(I sandwiched the leftovers with a raw banana-coconut ice-cream, the likes of which have been floating around the internet for who knows how long. I ate them for breakfast. You could do the same.)

ANZAC biscuits
Cook time: 
Total time: 
 
Anzac Cookie Recipe from the Australian Women's Weekly Big Book of Beautiful Biscuits. The banana coconut filling recipe is my own.
Ingredients
for the Anzac Cookies
  • 125g butter, chopped
  • 2 tbsp golden syrup
  • ½ tsp bicarbonate of soda
  • 2 tbsp boiling water
  • 1 cup (90g) rolled oats
  • 1 cup (150g) plain flour
  • 1 cup (220g) caster sugar
  • ¾ cup (65g) coconut (I used shredded coconut, not dessicated)
for the banana-coconut ice-cream
  • three bananas (enough to make about 2 cups of banana puree)
  • 1 tbsp coconut oil
  • ¼ cup shredded coconut
How to make it
for the Anzac Cookies
  1. Combine butter and golden syrup in a medium lab, stir over heat until the bitter is melted. Remove from heat.
  2. Combine the water and bicarbonate if soda in a cup and stir the mixture into the contents of the saucepan. Mix well. It will bubble and froth, so don't be alarmed if this happens.
  3. Add the remaining ingredients and mix well.
  4. Drop spoonfuls of the mixture about 4cm apart on greased oven trays or, if you are like me and can't deal with differently sized biscuits, roll tablespoons of the mixture between your palms to form balls then drop them onto the tray, pressing down slightly with two fingers to form a circle.
  5. Bake in a 150C oven for about 20 minutes, or until lightly browned. Cool slightly to firm up before serving.
for the banana-coconut ice-cream
  1. Peel the bananas, chop them up a bit and then freeze them in an airtight plastic bag.
  2. The next day, toss them in a blender or food processor along with the coconut oil. Pulverise until they're nice and goopy.
  3. Stir the shredded coconut through and pop it into a flat, lined baking tray. Cover the top with cling film and foil then put it back in the freezer until it is re-frozen.
  4. To make ice cream sandwiches, either cut circles out of the ice cream with a cookie cutter & sandwich or just scoop big hunks out and squish between a couple of freshly baked anzacs.

 

 ———————————-

The Australian Women’s Weekly Cookbooks, The Big Book of Beautiful Biscuits, RRP $14.95, available where all good books are sold and online at www.awwcookbooks.com. Shez received a Collectors’ Cookbook from the Australian Women’s Weekly Cookbooks for review purposes.

 


  • #1
    May 27th, 2013

    What a gorgeous dessert! I love the idea, I always make the pureed banana ice-cream for the kids, so healthy and delicious, but you have gone one step further and made it into a super dessert with the ANZAC biscuits YUM!

  • #2
    May 28th, 2013

    I love those no churn ice creams. I’ve made it using mango before and worked a treat. Awesome idea with the ice cream sandwiches. Think I know what’s for dessert this weekend!

  • #3
    koji
    May 28th, 2013

    are those bananas quite small or are those cookies actually the size of dinner plates??

  • #4
    May 28th, 2013

    LOVE how you use oats and banana together. Such a sweet treat.

  • #5
    May 31st, 2013

    Such a great combo. I think you are becoming the ice cream sandwich queen darling xxx

  • #6
    June 1st, 2013

    Oh love you make me laugh every time. These sandwiches sound simply perfect!

  • #7
    June 2nd, 2013

    Beautiful post, Shez. Love how you weave your stories and recipes together.

  • #8
    June 5th, 2013

    Yum!

  • #9
    October 24th, 2013

    Anzac cookies look delish.

    A glass of fruit wine might accompany this dessert nicely?

Shez