The weather is very hot and sticky in New Zealand at the moment. What better way to cool down than a gingernut ice cream sandwich. The perfect barbeque dessert when it is too warm for a hot pudding. The kids will absolutely love it too, a dessert they can pick up with their hands. The ginger flavour from the biscuits perfectly compliments the kiwi classic hokey pokey ice cream.
– 225g butter
– 1 C sugar
– 1 C maple syrup
– 3 1/4 C flour
– 1 T ground ginger
– 1 t baking soda
– pinch of salt
– ice cream (your choice of flavour we use hokey pokey)
– 100s and 1000s (sprinkles)
1. Preheat oven to 160°C. Line two baking trays with baking paper or dust with flour.
2. Melt together butter, sugar and maple syrup in a large saucepan over a medium heat.
3. Remove from heat and sift in flour, ginger, baking soda and salt.
4. Stir to combine and allow to cool slightly before rolling into balls and placing on trays.
5. Flatten with a fork and bake for 10 minutes or until golden brown. This is a large batch of biscuits so you will have to cook in two batches.
6. Cool for 5 minutes on tray then leave to cool completely on wire rack.
7. Biscuits can be kept in airtight container for a week.
8. To make ice cream sandwich: Place a large scoop of ice cream between two biscuits and squish together until ice cream reaches the edge of the biscuit. Roll ice cream sandwich in 100s and 1000s and serve immediately.