If you can, buy the ice-cream in a one-litre cylinder tub and remove the ice-cream whole so you can slice it and cut it into discs to fit the biscuits. You can cut the discs and leave them in the freezer until ready to serve, or assemble the sandwiches up to two hours ahead of serving.
- 300 gm blueberries (about 2 punnets)
- 50 gm caster sugar
- 1 tbsp lemon juice
- 12 large Anzac biscuits (see note)
- 1 litre toasted-coconut ice-cream
- 1Place blueberries, sugar and lemon juice in a saucepan over medium-high heat and simmer until glossy (4-6 minutes). Transfer to a bowl placed over ice and stir until chilled and syrup is thickened (4-6 minutes), then coarsely crush berries with a fork.
- 2Meanwhile, place the biscuits on a bench and cover with a damp, hot tea towel for 4-5 minutes to soften slightly (you don’t have to do this, but it makes them easier to eat).
- 3Sandwich discs or scoops of ice-cream and a spoonful of blueberries between biscuits and serve.
Large Anzac biscuits are available from delicatessens and select supermarkets.