PLAY IT COOL

Who doesn’t love ice cream? Lewis Road Creamery has just released five new flavours: Three Vanillas, Burnt Butter and Caramel Swirl, Double Mint and Chocolate, Chocolate Truffle with Ganache and Dark Chocolate Noir with Raspberry Ribonette. The Listener has vouchers worth $55 to give away to five ice-cream fans. They can be redeemed for the new Lewis Road flavours at any stockist nationwide.

To enter the draw, go to noted.co.nz/win/ or send your name and address to Lewis Road Creamery Ice Cream Giveaway, NZ Listener, Private Bag 92512, Wellesley St, Auckland 1141. Entries close at midnight on November 10, 2019. To make the brandy snap biscuits, melt the butter and sugar together, then add the golden syrup and bring to a simmer. Remove from the heat.

Add the flour and ginger while stirring well, then add the lemon juice. Chill the batter until firm.

Roll into balls about the size of a generous teaspoon and place on silicone mats or baking paper, allowing plenty of room for spreading (you will probably need three trays with 6-8 balls on each).

Bake at 160°C, watching carefully, for 5-10 minutes, until they are spread out and evenly cooked with a deep golden-brown colour.

Remove from the oven and cool on a rack.

(If you want to make traditional brandy snaps, wrap the biscuits around a thin rolling pin or wooden dowel, while they are just cool enough to handle, to create cigar shapes.) Store the biscuits in an airtight container.

To serve, place a brandy biscuit on each plate, then pipe or spoon on some whipped cream followed by a few sliced strawberries. Place a biscuit on top, add more cream and strawberries, then place a third biscuit on top. Serve any leftover berries on the side.

Serves 6.

Wine match: sparkling rosé.