Ice cream sandwiches
<p>My version of the ice cream sandwich has all of the delicious nostalgia, but in a refined way. The ginger cookies go crispy and golden around the edges, but remain perfectly chewy and gooey on the inside.</p>
<p>Use the best quality ice cream you can find. Most ice cream flavours work well, but I think the best partners for the ginger cookies are dark chocolate and vanilla.</p>
<p><strong><span style="text-decoration: underline;">Makes:</span></strong> Eight</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>115g unsalted butter, softened</li>
<li>170g caster sugar</li>
<li>1 organic egg</li>
<li>1 teaspoon vanilla extract</li>
<li>225g plain flour</li>
<li>1/4 teaspoon baking soda</li>
<li>4 teaspoon ginger powder</li>
<li>Generous pinch sea salt</li>
<li>4 cubes crystallised ginger, cut up into tiny segments</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>In the bowl of an electric mixer, beat butter and sugar until pale and fluffy.</li>
<li>Add egg and vanilla, and beat until smooth.</li>
<li>Sift in the dry ingredients followed by the crystallised ginger and combined.</li>
<li>Form dough into a log approximately 6cm wide.</li>
<li>Wrap in plastic wrap and chill for 1 hour.</li>
<li>Preheat the oven to 180C. Line 2 baking sheets with baking paper.</li>
<li>Cut log into 1cm-thick cookies. Arrange on baking sheets about 3cm apart.</li>
<li>Sprinkle a little sea salt on each one.</li>
<li>Bake for 12-15 minutes or until just golden.</li>
<li>Leave to cool on a rack.</li>
<li>To serve, place a generous scoop of ice cream on a cookie and try to flatten the surface of it as much as possible. Gently place another cookie on top and press down lightly.</li>
<li>Eat immediately!</li>
</ol>
<p>Have you tried a dish like this?</p>
<p><em>Written by Jordan Rondel. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Emma Boyd / Stuff.co.nz.</em></p>
