Name: Ginger biscuit ice-cream sandwiches with whisky caramel
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 - 8
Ingredients: 180 gm softened butter; 110 gm brown sugar; 110 gm raw caster sugar, plus extra for rolling; 90 gm treacle (1/4 cup); 1 egg; 340 gm plain flour; 1 tbsp ground ginger; 1 tsp ground cinnamon; ½ tsp each ground cloves and freshly ground black pepper; 1 tsp bicarbonate of soda; 30 gm candied or crystallised ginger, finely diced; Vanilla ice-cream and raspberries, to serve; Whisky caramel; 220 gm caster sugar (1 cup); 200 ml thickened cream; 50 gm butter, diced; 30 ml whisky

Ginger biscuit ice-cream sandwiches with whisky caramel

Soft chewy ginger biscuits make the perfect sandwich for scoops of ice-cream, while a glossy whisky-spiked caramel sauce adds lushness.

Serves 6 - 8

Prep

20M

Cook

20M

Total

40M

Soft chewy ginger biscuits make the perfect vehicle for scoops of ice-cream, while a glossy whisky-spiked caramel sauce adds lushness. Both the biscuits and sauce can be made well ahead.

Ingredients

180 gm softened butter

110 gm brown sugar

110 gm raw caster sugar, plus extra for rolling

90 gm treacle (1/4 cup)

1 egg

340 gm plain flour

1 tbsp ground ginger

1 tsp ground cinnamon

½ tsp each ground cloves and freshly ground black pepper

1 tsp bicarbonate of soda

30 gm candied or crystallised ginger, finely diced

Vanilla ice-cream and raspberries, to serve

Whisky caramel

220 gm caster sugar (1 cup)

200 ml thickened cream

50 gm butter, diced

30 ml whisky

Method

Main

1.Preheat oven to 180C and line oven trays with baking paper. Beat butter and sugars in an electric mixer until light and fluffy (3-4 minutes), scrape down sides of bowl and beat in treacle and egg. Stir in dry ingredients, candied ginger and a good pinch of salt, then roll into walnut-sized balls. Roll balls in extra caster sugar, press to flatten slightly and place on trays, leaving about 7cm between each. Bake, swapping and turning trays halfway, until browned (8-10 minutes). Cool on trays for 10 minutes, then transfer to a wire rack to cool completely. Biscuits will keep in an airtight container for a week.

2.For whisky caramel, stir sugar and 60ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil, brush down sides of pan with a wet pastry brush and cook until dark caramel (5-6 minutes). Remove from heat and carefully add cream and butter (be careful, mixture will spit), swirl to combine, then stir in whisky, 1 tsp sea salt and 1 tbsp water. Transfer to a container, cool to room temperature, then refrigerate until completely chilled. Whisky caramel will keep for a week.

3.To serve, place scoops of ice-cream on half the biscuits, drizzle with whisky caramel, sandwich with remaining biscuits and serve with raspberries.

Styling by Emma Knowles