Hokey Pokey ANZAC Creams

Miggs McTaylor is Good’s resident recipe creator and botanical cuisine specialist. Find her at callmeishbel.com, and follow her on Instagram at @call.me.ishbel.

Hokey Pokey ANZAC Creams are an awesome combo of two Kiwi Favourites. The pairing of these classics will turn your morning tea biscuit into a decadent dairy-free dessert.


Serves 1 to 14


  • 120g flour
  • 120g sugar
  • 80g dessicated coconut
  • 120g rolled oats
  • 100g plant-based butter
  • 30ml golden syrup
  • ½ tsp baking soda
  • 30ml boiling water


Mix flour, sugar, oats and coconut in a mixing bowl.

Melt plant-based butter and golden syrup in a small pot.

Dissolve baking soda in boiling water, add to melted butter and golden syrup then stir into the dry ingredients.

If you want your biscuits to be equal size and weight, weigh 50g amounts, roll each into a ball and flatten to a circle of about 7cm; this makes a thicker biscuits. To achieve a thinner biscuit, use a 40g ball or just free style your biscuits.

Bake 12 to 15 minutes at 180ºC, a shorter time means a chewier centre.

Remove from oven and leave to dry on a cake rack, they will crisp up as they cool.

Tip: to make you own favourite ANZAC biscuit recipe dairy free, simply replace the butter and milk with plant-based alternatives.



  • 80g white sugar
  • 30ml golden syrup
  • 1 tsp baking soda


Line a baking tray with baking paper or use a silpat.

Place Sugar and golden syrup into a heavy-based saucepan. Heat gently, stirring constantly until the sugar dissolves.

Increase the heat and bring to the boil while stirring, boil for 2 minutes then add baking soda. Keep stirring as the mixture froths up and quickly pour into the lined baking tray

Leave until cold and break or cut into small pieces


Tip: Ideally start the day before needed.


  • 1 cup cashew pieces
  • 1 cup oat milk
  • 1 320g tin sweetened coconut condensed milk
  • 200ml coconut cream
  • 1 tsp lemon juice
  • a pinch of sea salt


Soak cashew nuts in oat milk for at least 4 hours or overnight, then blend until smooth. Add coconut condensed milk, coconut cream, lemon juice and sea salt. Again, blend until smooth

Pour into a baking paper-lined shallow tray, you want a layer between 1-2 cm thick. Scatter the hokey pokey evenly over the ice cream and fold into the ice cream.

Freeze overnight.

To serve – dip a cut a cookie cutter the size of your ANZAC biscuits in boiling water, cut a circle of hokey pokey and serve with the icecream between Anzac Biscuits.

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