Gingerbread Ice Cream Sandwiches

Level up on your gingerbread game this Christmas with this delicious recipe from Kelly and her gang @myscandistyle. This take on traditional gingerbread biscuits is the ideal sweet snack for a hot Australian Christmas day.

Gingerbread Ice Cream Sandwiches

Prep Time: 40 minutes (+ freezing time)

Cook Time: 20 minutes

Ingredients:

• 125g unsalted butter, softened
• ½ cup firmly packed light brown sugar
• ½ cup golden syrup or maple syrup
• 3½ cups plain flour, sifted
• 1 tsp bicarb soda, sifted
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• Vanilla ice cream
   

Method:

1. Place butter and sugar in a bowl of an electric mixer and beat for 10-12 minutes or until pale and creamy.
2. Scrape down sides of the bowl, add syrup, flour, bicarb soda, ginger and cinnamon and beat until a smooth dough forms.
3. Roll the dough out between two sheets of baking paper to 4mm thick, refrigerate for 30 minutes or until firm.
4. Meanwhile, soften ice cream in a baking tray and smooth flat to 4cm thick then re-freeze.
5. Preheat oven to 140°C, line baking trays with baking paper.
6. Using a gingerbread cutter to cut out shapes and bake for 15-20 minutes or until golden brown. Allow to cool completely.
7. Using the same gingerbread cutter cut shapes of ice cream and place between two gingerbread shapes.
8. Serve immediately, eat and enjoy!