Method

• Preheat oven to 160°C, fan-forced.
• Mix flour, rolled oats, coconut, brown sugar and lemon zest in medium bowl.
• In small saucepan, melt butter with golden syrup and Verjuice. Once butter has melted, bring mixture to a simmer before adding bicarb soda. Stir to completely dissolve. Add hot butter mix and sugar mix to the dry ingredients and fold through.
• Divide mixture into 8 and roll into even-sized balls. Place on lined baking tray and then, using your fingers, squash to flatten, leaving 2-3cm between each biscuit.
• Place into preheated oven and bake for 18-20 minutes, or until golden brown.
• Remove from oven, allow to cool slightly, then transfer to wire rack to cool completely.
• To serve, sandwich scoops of Burnt Fig Ice Cream between the Anzac biscuits. Eat immediately or freeze for later.