LCBO Food & Drink Summer 2023

LIVING ON THE VEG

Vegan Anzac Ice Cream Sandwiches with Hot Fudge Dip Anzac biscuits, the iconic coconut cookies from Down Under, are reimagined to be thinner and chewier—ideal for sandwiching ice cream and dunking in dark chocolate sauce. When choos ing ice cream, go for something dense and rich, so it won’t squish out the sides as easily—we love Honey’s (honeysicecream.ca). The fudge sauce is adapted from The Oat Milk Cookbook by Kim Lutz (Union Square & Co., 2020). ICE CREAM SANDWICHES 1 cup (250 mL) all-purpose flour 1 cup (250 mL) large flake oats 1 cup (250 mL) sugar 3/4 cup (175 mL) sweetened shredded coconut 1/2 tsp (2 mL) fine sea salt 1/2 cup (125 mL) virgin coconut oil 1 tbsp (15 mL) Lyle’s Golden Syrup 2 tbsp (30 mL) unsweetened oat milk 1 1/2 tsp (7 mL) baking soda 5 cups (1.25 L) plant-based ice cream of choice (something that pairs well with chocolate sauce) HOT FUDGE DIP 1 cup (250 mL) Dutch-processed cocoa powder 3/4 cup (175 mL) unsweetened oat milk 1/2 cup (125 mL) packed light brown sugar 1/4 cup + 2 tbsp (60 mL + 30 mL) pure maple syrup 2 tsp (10 mL) pure vanilla extract Large pinch fine sea salt 1. For the Anzac biscuits, preheat oven to 300°F (149°F). Line three large baking sheets and one small baking sheet with parchment paper. 2. In a large mixing bowl, stir together flour, oats, sugar, coco nut and salt. Set aside.

3. In a small saucepan, heat coco nut oil and syrup over medium heat. Stir occasionally until just melted. Remove from heat and stir in oat milk. In a small bowl, whisk baking soda with 2 tbsp (30 mL) water then stir into coco nut oil mixture until combined. Gradually stir wet mixture into dry until flour is absorbed and a moist dough has formed. 4. Form 1 1/2 tbsp (22 mL) por tions—about 33 g, if you have a scale—into 2 1/4-inch (5.5-cm) disks and place on prepared trays 2 1/2 inches (6 cm) apart. (Do two rows of three on large baking sheets and two cookies on small sheet.) Working one tray at a time, bake on middle rack, rotating at halfway point, until browned at edges, but still pale in middles, about 14 minutes.

Scoop 1/2 cup (125 mL) ice cream onto the back of one cookie. Spread with spoon then top with another cookie. (For half portions, cut cookie in half and sandwich with 1/4 cup (60 mL) ice cream.) If you are making them ahead of time, make sandwiches and wrap individually with plastic wrap and freeze at least 3 hours to set. Serve with hot fudge dip. Makes 20 cookies, 10 sandwiches and 1 1/2 cups (375 mL) sauce WHAT TO SERVE Batasiolo Bosc D’la Rei Moscato D’Asti DOCG LCBO 277194, $19.95 A delicately fruity Moscato D’Asti with floral notes is an ideal match for this dessert. Light efferves cence adds a lovely texture to the experience.

Remove from oven and cool completely. Transfer to airtight container layered between parchment paper. Store at room temperature for up to 3 days. 5. For the hot fudge dip, place all ingredients in a medium saucepan over medium-high heat, whisk ing constantly. When it starts to bubble, reduce heat to maintain a gentle simmer. Cook, whisking constantly, until thickened, about 2 minutes. Remove from heat. Cool for 15 minutes, stirring occasionally. Transfer to an airtight container. Cool completely. Cover and refrig erate up to 1 week. To serve, reheat fudge dip in a small saucepan, stirring often, until warm. 6. Ideally, the ice cream sand wiches are made to order, which gives you the best textures.

60 FOOD & DRINK SUMMER 2023