These chewy biscuits are like a new-school take on an ANZAC. With the extra hit of salt, and a filling of creamy vanilla ice cream, they are the perfect summertime treat.

20 min
15 min


  1. 1 cup (150g) plain flour
  2. 1 cup (90g) rolled oats
  3. 1 cup (160g) brown sugar
  4. 1 tsp sea salt
  5. ½ cup (60g) pecans, chopped
  6. 150g butter
  7. 1 tsp Queen Organic Vanilla Bean Paste
  8. 1 tsp baking soda
  9. 2 tbsp boiling water
  10. Vanilla bean ice cream, to serve


  1. Step 1

    Preheat the oven to 160C (fan forced) and line 2 baking trays with baking paper.

  2. Step 2

    Place all dry ingredients in a bowl and stir to combine.

  3. Step 3

    Melt the butter and vanilla together in a medium saucepan or microwave.

  4. Step 4

    Stir the baking soda and boiling water together in a small bowl, and then add to the butter. Be careful, because it will foam up.

  5. Step 5

    Quickly add the butter to the dry ingredients and stir together with a wooden spoon.

  6. Step 6

    Take tablespoons of the mixture and roll them into walnut sized balls. Place them on the baking trays, leaving plenty of room between them as they spread to double their size.

  7. Step 7

    Bake for 10-12 minutes or until golden brown and spread. Cookies will be very soft, leave them to cool on the tray for five minutes before transferring to a wire rack.

  8. Step 8

    Once cooled,create ice cream sandwiches with a scoop of vanilla ice cream and serve immediately, yum!

This lovely recipe and images are by The Sugar Hit. See the original here.

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