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Maggie Beer

Ginger Biscuit with Burnt Fig Ice Cream Sandwiches

Step 1: Preheat fan forced oven to 180C.

Step 2: Line two baking trays with baking paper.

Step 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.

Step 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.

Step 5: Bake for 8 minutes, or until browned. Remove from oven and cool on wire trays.

Step 6: To serve, place scoops of Burnt Fig, Honeycomb and Caramel Ice Cream between cooled ginger biscuits.


Ginger Biscuit

  1. 60g unsalted butter softened
  2. 125g 1 cup brown sugar
  3. 100g 1/2 cup caster sugar
  4. 5ml 1 tspn treacle
  5. 185g 1 1/4 cup unbleached plain flour
  6. 1 tspn ground ginger
  7. 1/2 tspn black pepper finely ground
  8. 1/2 tspn bicarbonate of soda sifted
  9. 30g 1 tbspn crystallised ginger finely chopped
  10. 1/2 tspn sea salt

To Serve

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