GINGER BISCUIT ICE CREAM SANDWICHES

A play on the ginger kiss, these crisp biscuits with a short-texture that melts in your mouth are filled with creamy ice cream. Created by Kathy Paterson they are guaranteed to wow ice cream lovers of all ages!

Makes about 40 ginger biscuits

250g butter, softened

1 cup icing sugar, plus extra for dusting

1 free-range egg, lightly beaten

2 cups plain flour

a pinch of salt

1 ½ cups cornflour

3 teaspoons ground ginger

vanilla bean ice cream for filling

edible flowers or herb flowers to decorate, if wished

Preheat the oven to 170°C. Line two large baking trays with baking paper.

Method

Beat the butter until creamy then gradually add the icing sugar. Beat well until the mixture is light and fluffy. Add the egg and beat until well combined.

Sift the flour, a pinch of salt, cornflour and ground ginger together in a bowl, then sift again into the creamed mixture and fold through to combine.

Drop teaspoonfuls of the mixture onto the prepared trays, leaving a little space between each one. The mixture is pretty sticky so lightly flour your hands then roll each one into a ball. Press down using a floured fork. Place in the oven and bake for 20-24 minutes until the biscuits are lightly golden and firm to the touch. Rotate trays halfway through baking or alternatively, bake each tray separately.

Remove biscuits from the oven and transfer to a wire rack to cool. Store in an airtight container.

To serve -  fill two biscuits with a small scoop of vanilla ice cream, as needed. Dust with icing sugar and decorate with edible flowers or herb flowers, if you wish.

Tips

• Check use-by-date on your ground ginger to ensure it is nice and fresh.

• Remove the ice cream from the freezer a couple of minutes before scooping to make it easier to sandwich together. Run a small palette knife, dipped in cold water, around the ice cream if you would like a smooth finish.