MACADAMIA FLORENTINE ICE-CREAM SANDWICHES

SERVES 6 PREP + COOK 45 MINS + COOLING + FREEZING

80g butter

¾ cup caster sugar

¼ tsp sea salt flakes

300ml thickened cream

¾ cup plain flour

¼ tsp ground ginger

¾ cup coarsely chopped macadamias

¼ cup dried cranberries

¼ cup glace ginger, coarsely chopped

150g dark chocolate, coarsely chopped 6 scoops vanilla ice-cream

1 Preheat oven to 160°C. Line 2 large oven trays with baking paper.

2 Melt butter in a medium saucepan over medium heat. Add sugar, salt and cream. Cook, stirring, 2 mins until well combined. Fold in flour and ground ginger (don’t over-mix). Remove from heat.

3 Once mixture is cool enough to handle, working in batches, drop 2 tablespoons of mixture on top of each other onto prepared trays, leaving a 3cm gap between each one (mixture should spread to an 8cm round and make 12 rounds in total). Sprinkle macadamias, cranberries and glace ginger evenly over the Florentines.

4 Bake Florentines 22 mins until light golden in the centre, rotating trays during cooking so they brown evenly. Cool on trays.

5 Microwave chocolate in a small bowl on High (100%) in 30-second bursts, stirring well between each burst, until melted. Cool slightly.

6 Scoop slightly softened ice-cream into 6 large balls. Sandwich 1 scoop between 2 Florentines, placing Florentines top-side up. Gently press Florentines together to form even sandwiches. Dip each sandwich a third of the way down into melted chocolate. Place on a tray and freeze until chocolate sets.

7 Serve ice-cream sandwiches straight from the freezer.