Gingerbread Ice-Cream Sandwiches with Salted Caramel Sauce

By Georgia Barnes

Makes 8

65g butter, room temperature
50g brown sugar
1/4 cup golden syrup
1 egg yolk
1 1/4 cups plain flour [extra for rolling]
2 tsp ground ginger
1/2 tsp mixed spice
1/2 tsp bicarbonate soda
1L good quality vanilla bean ice-cream

85g brown sugar
125g butter
150ml thickened cream
1 tbsp salt flakes

Preheat oven to 180C. Line 2 baking trays with baking paper. Place butter and brown sugar in a food processor and blend until smooth. Add golden syrup, egg yolk, plain flour, ginger, mixed spice and bicarbonate soda. Blend to form a soft dough. Turn dough onto a lightly floured surface and knead until smooth. Shape dough into a disc, cover with cling film and place in the refrigerator to rest for 30 minutes.

Once rested, place dough between two sheets of baking paper. Using a rolling pin, evenly roll dough to 4-5mm thick. Use a 6cm cookie cutter to cut shapes into dough. Place gingerbread 2-3cm apart on prepared trays. Bake in the oven for 10 minutes or until lightly golden. Remove from oven and allow to cool completely.

To make the salted caramel, place sugar, butter and cream in a small saucepan over medium heat. Stir mixture until butter melts and sugar has dissolved. Bring caramel to a boil and remove from heat. Stir through salt flakes. Note: If your caramel separates, add 1-2 tbsp of thickened cream and mix until smooth.

To construct the ice-cream sandwiches, place a scoop of vanilla bean icecream between two gingerbread biscuits. Serve immediately with a drizzle of warm salted caramel sauce.

Enjoy! And if you would like to be in with a chance to win a gourmet Christmas hamper click here.