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Author Notes: My version of the icecream 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. Most ice cream flavours work well, but I think the best partners for the ginger cookies are dark chocolate and vanilla. —Jordan Rondel, The Caker
For the Cookie
- 115 grams unsalted butter
- 170 grams caster sugar
- 1 organic egg
- 1 teaspoon vanilla extract
- 225 grams plain flour
- 1/4 teaspoon baking soda
- 4 teaspoons ginger powder
- 1 pinch sea salt
- 4 pieces crystallised ginger, cut up into tiny segments
For the Filling
- 8 scoops of good quality store-bought ice cream
- In the bowl of an electric mixer, beat butter and sugar until pale and fluffy. Add egg and vanilla, and beat until smooth.Sift in the dry ingredients followed by the crystallised ginger and combined.Form dough into a log approximately 6cm wide. Wrap in plastic wrap and chill for 1 hour.
- Preheat the oven to 180C. Line 2 baking sheets with baking paper. Cut log into 1cm-thick cookies. Arrange on baking sheets about 3cm apart. Sprinkle a little sea salt on each one.Bake for 12-15 minutes or until just golden. Leave to cool on a rack.
- To serve, place a generous scoop of icecream 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.
- Eat immediately!