Macadamia florentine ice-cream sandwiches

PREP + COOK TIME 45 MINS SERVES 6

80g butter

¾ cup (165g) caster sugar

¼ teaspoon salt flakes

300ml thickened cream

¾ cup (115g) plain flour

¼ teaspoon ground ginger

¾ cup (105g) coarsely chopped

macadamias

¼ cup (35g) dried cranberries

¼ cup (60g) glacé ginger,

chopped coarsely

150g dark chocolate (70%

cocoa), chopped coarsely 6 scoops (750ml) vanilla ice-cream

1 Preheat oven to 160°C. Line two large oven trays with baking paper. Place a large oven tray on top oven shelf to prevent florentines from over-browning.

2 Melt butter in a saucepan over medium heat. Add sugar, ¼ teaspoon salt flakes and cream. Cook, stirring, for 2 minutes or until combined. Fold in flour and ginger – don’t overmix. Remove from heat.

3 When mixture is cool enough to handle, working in batches, drop 2 tablespoons of mixture on top of each other onto trays, leaving a 3cm gap between each. Mixture should spread to an 8cm round and make 12 rounds in total. Sprinkle macadamias, cranberries and glacé ginger evenly over florentines.

4 Bake florentines for 22 minutes or 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, until melted. Cool slightly.

6 Scoop slightly softened ice cream into 6 large balls. Sandwich 1 scoop between 2 florentines, placing florentines with the topping 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. Freeze until chocolate sets. 7 Serve straight from the freezer.