Sunday, 18 September 2016

Anzac Biscuit Ice-Cream Sandwich with Vissino Glyko

It's been months and finally I have found time to write another post.  Earlier this year I volunteered to be the fundraising officer at Evangeline's kindergarten.   Me being me decided to do something different than the usual mothers day/fathers day fundraiser and put all my energy in producing a kindergarten cookbook. 

Our little kindergarten of about 120 children is very multicultural.  Thanks to the kinder parents I have collated over 160 recipes from all over the world and even recipes from our wonderful local South Yarra and Prahran eateries.  We have basically covered all continents.  We have a wonderful Indonesian duck dish, an vegetarian Ethiopian casserole, an Indian dessert called Gulab Jamun, a U.S Sloppy Joe, Turkish meatballs, Serbian Gibanica and even a Greek lamb on the spit.  The list goes on!!!

I feel like my whole life has been taken over by this cookbook.  It seriously has been like a excited at the thought of it and enjoying the ride, then getting into the nesting phase which in this case was collating the recipes, editing and organising photos etc then to "Get this thing out of me!!!" stage...which is where I am now. LOL....  Lucky I had a wonderful mum, Polly from Piccolo and Peony to help out with the photo collages!  

As we didn't get any Aussie recipes the fundraising team included an Anzac biscuit recipe.  Easy and delicious and so easy for kids to make.  It was great for the kids with egg allergies as well.

Now how to Greekify this yummy biscuit...Make an ice-cream biscuit with vissino glyko of course!!!

Anzac Biscuit Recipe

1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
1/2 cup brown sugar
125g butter
2 tbs golden syrup (I put honey or maple syrup if I don't have golden syrup in the pantry)
2 tbs water
1/2 tsp bicarbonate of soda
vissino glyko  (sour cherry spoon sweet found in any greek deli or in my case homemade and shipped in from Greece!)
vanilla ice-cream (or any ice-cream of your choice)

Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper.

Combine flour, oats, coconut and combined sugar in a large bowl.

Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth. Stir in the bicarbonate of soda. Add to the oat mixture and stir until well combined.

Roll level tablespoonfuls of the oat mixture into balls and place, about 5cm apart, on the prepared trays. Flatten until about 1cm thick. Bake, swapping trays halfway through cooking, for 15 minutes or until light golden. Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely.

To plate: 

Place and Anzac biscuit on your plate.  Carefully place a scoop of ice-cream in the centre of the biscuit, drizzle some sour cherry spoon sweet ( I warmed mine up a bit!) and then place the top biscuit layer.   Serve immediately and Enjoy..

Kali Orexi

Kalliroy aka Carol - Greek Food Odyssey Cooking Classes

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