Gin­ger Ice Cream Sand­wiches

Fun to eat and full of warm gin­gery flavours, I love th­ese part­nered with a strong iced espresso on a hot af­ter­noon.

Dish - Everyday Dish - - Recipes -

100 grams soft­ened but­ter ¾ cup light mus­co­v­ado sugar 1 tea­spoon vanilla ex­tract 1 free-range egg ½ tea­spoon bak­ing pow­der 2 tea­spoons ground gin­ger 1 tea­spoon ground cin­na­mon ½ tea­spoon ground all­spice 2 cups spelt flour (white or whole­meal will both work) Ice cream 1 litre vanilla ice cream 100 grams crys­tallised gin­ger, diced 1 tea­spoon ground cin­na­mon Pre­heat oven to 180°C. Cream the but­ter, sugar and vanilla in a stand mixer. Add the egg, bak­ing pow­der, ground gin­ger, cin­na­mon and all­spice and beat to­gether. Add the spelt flour and mix un­til the dough comes to­gether.

Line a bak­ing tray with bak­ing pa­per. Roll ping pong-sized balls of dough and place on the tray. Press down with 3 fin­gers to

flat­ten. They will not ex­pand much while cook­ing so can be placed quite close to­gether. You may need to cook in two batches, de­pend­ing on the size of your oven and tray. Bake for 10 min­utes un­til lightly golden. Place on a rack to cool com­pletely.

Al­low the ice cream to soften for 5 min­utes, add the cin­na­mon

and crys­tallised gin­ger and mix well. Af­ter mix­ing in the gin­ger and cin­na­mon, if the ice cream has melted too much to as­sem­ble the cookie sand­wiches, place back in the freezer to harden for 20 min­utes.

To as­sem­ble: Top a cookie with a big spoon­ful of ice cream. Place a sec­ond cookie on top and gen­tly press to­gether. Run a knife around the fill­ing to smooth it. Place in the freezer for at least 30 min­utes to harden. Can be stored in an air­tight con­tainer in the freezer for up to 2 months. Makes 16 cook­ies (8 sand­wiches)

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