Ginger Bread Sandwiches
- By sujal
- August 18, 2015
4 Litres store brought vanilla ice-cream roughly chopped.
125g unsalted butter, softened and chopped
1/2 cup brown sugar
2/3 cup golden syrup
21/2 cups plain flour
2 teaspoons ground ginger
1 teaspoon baking soda
Place the ice cream in an electric mixer and beat on low until softened. Spoon into a 35cm x 25cm baking dish, smooth the top, cover with non-stick baking paper and freeze for 3-4 hours or until completely set.
Preheat oven to 180C degrees.
Place the butter and sugar in an electric mixer and mix 8 – 10 minutes or until pale and creamy. Add the golden syrup, flour, ginger and bicarbonate soda and beat until the mixture just comes together to form a smooth dough. Roll the dough out between 2 sheets of non-stick baking paper to 4mm-thick and refrigerate for 30 minutes.
Using a gingerbread man cookie cutter or anything fun, cut 16 shapes from the dough. Place on baking trays lined with non stick baking paper and bake for 8-10 minutes or until golden brown. Allow to cool on trays. Lightly grease the ginger bread man cutter and cut 8 men from the frozen ice-cream. Working quickly, sandwich the ice-cream between the cookies and freeze until ready to serve. Makes 8.