Preheat oven to 160C.

Mix the flour, rolled oats, coconut, brown sugar and lemon zest in a medium bowl.

In a small saucepan, melt the butter with the golden syrup and Verjuice. Once the butter has melted bring the mixture to a simmer before adding the bicarb soda.

Stir to completely dissolve.

Add the hot butter mix and sugar mix to the dry ingredients and fold through.

Divide the mixture into 8 and roll into even sized balls. Place on a 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 the oven, allow to cool slightly, then transfer to a wire rack to cool completely.

To serve, sandwich scoops of Burnt Fig ice cream between the Anzac biscuits. Eat immediately or freeze for later.