Ingredients
Ginger Biscuit
60g unsalted butter softened
125g brown sugar
100g caster sugar
5ml treacle
1 free range egg
185g unbleached plain flour
1 tspn ground ginger
1 tspn black pepper finely ground
1 tspn bicarbonate of soda sifted
30g crystallised ginger finely chopped
1 tspn sea salt
To Serve
500ml Burnt Fig, Honeycomb & Caramel Ice Cream
Ginger Biscuit
60g unsalted butter softened
125g brown sugar
100g caster sugar
5ml treacle
1 free range egg
185g unbleached plain flour
1 tspn ground ginger
1 tspn black pepper finely ground
1 tspn bicarbonate of soda sifted
30g crystallised ginger finely chopped
1 tspn sea salt
To Serve
500ml Burnt Fig, Honeycomb & Caramel Ice Cream
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Methods
1
Preheat fan forced oven to 180C.
2
Line two baking trays with baking paper.
3
Beat the butter and sugars together in an electric mixer for 5 minutes or until light and fluffy. Add the treacle and egg and beat again until incorporated. Stir in the remaining biscuit ingredients.
4
Roll the mixture into balls, approximately 2 tablespoons of mixture per ball. Roll the balls in caster sugar and press down with the back of a spoon to flatten slightly. Leave a gap of at least 5 centimetres between each ball.
5
Bake for 8 minutes, or until browned. Remove from oven and cool on wire trays.
6
To serve, place scoops of Burnt Fig, Honeycomb and Caramel Ice Cream between cooled ginger biscuits.
1
Preheat fan forced oven to 180C.
2
Line two baking trays with baking paper.
3
Beat the butter and sugars together in an electric mixer for 5 minutes or until light and fluffy. Add the treacle and egg and beat again until incorporated. Stir in the remaining biscuit ingredients.
4
Roll the mixture into balls, approximately 2 tablespoons of mixture per ball. Roll the balls in caster sugar and press down with the back of a spoon to flatten slightly. Leave a gap of at least 5 centimetres between each ball.
5
Bake for 8 minutes, or until browned. Remove from oven and cool on wire trays.
6
To serve, place scoops of Burnt Fig, Honeycomb and Caramel Ice Cream between cooled ginger biscuits.
