Chocolate and cinnamon ice-cream sandwiches

Name: Chocolate and cinnamon ice-cream sandwiches
Cook time: 1 h
Yield: 10
Cuisine: Modern Australian
Ingredients: 10 small scoops chocolate ice-cream

December 11, 2020

Cinnamon biscuits with chocolate ice-cream.Murdoch Books

easyTime:30 mins - 1 hourMakes:10

These ice-cream sandwiches will keep, individually covered with plastic wrap and stored in an airtight container in the freezer, for up to one week.

Ingredients

10 small scoops chocolate ice-cream

Cinnamon biscuits

115g (⅓ cup) golden syrup
80g (⅓ cup) caster sugar
60g (¼ cup) butter, cubed
155g (1¼ cups) plain flour
½ tsp baking powder
2 tsp ground cinnamon
1½ tbsp raw (demerara) sugar

Method

Step 1
Preheat the oven to 200C. Line two baking trays with baking paper.
Step 2
To make the cinnamon biscuits, combine the golden syrup, caster sugar and butter in a saucepan and stir over low heat until the butter has melted and the sugar has dissolved. Pour into a heatproof bowl and set aside to cool for 10 minutes. Sift in the flour, baking powder and cinnamon and, using a wooden spoon, stir to form a firm dough. Divide the dough in half. Roll out one portion on a lightly floured work surface until 5mm thick. Use a 6cm fluted round cookie cutter or an 8cm flower-shaped cutter to cut out 10 shapes, re-rolling any off-cuts. Place on a prepared tray about 2cm apart and sprinkle on half the raw sugar. Repeat with the remaining dough and sugar. Transfer to the refrigerator for 20 minutes. Bake for 8-10 minutes, or until lightly golden around the edges. Allow to cool on the trays.
Step 3
To assemble, line a tray with baking paper and transfer to the freezer. Place a scoop of ice-cream on the base of a biscuit, top with a second biscuit, sugar side up, and press to flatten slightly. Transfer to the prepared tray. Repeat with the remaining biscuits and ice-cream. Freeze for 2 hours, or until the ice-cream is firm.