gingersnap and peach
ice-cream sandwiches

To make the cookies, preheat the oven to 180°C (350°F/Gas 4). Line 2 baking trays with baking paper. Sift the flour, bicarbonate of soda, spices and salt together into a bowl. Place the butter and caster sugar in the bowl of an electric mixer and beat on medium speed for 2–3 minutes or until light and creamy. Add the egg and molasses and mix well. Add the flour mixture and gingers and mix well, scraping down the sides of the bowl.

Roll the dough into 15 g (½ oz) balls. Roll each in the raw sugar, place 3 cm–5 cm (1¼ inches–2 inches) apart on the trays and flatten with the base of a glass dipped in raw sugar. Bake for 7–9 minutes or until crisp. Cool completely on the trays. Use immediately or store in an airtight container for up to 4 days.

Line 2 baking trays with baking paper. Use a small ice-cream scoop or melon baller to scoop out 30 balls of ice-cream, place on the trays and refrigerate for 2–3 minutes or until slightly softened. Place the balls on half of the cookies and sandwich with the remaining cookies. Place in the freezer until ready to serve.

NOTE: Golden caster sugar is available from gourmet food shops. Blackstrap molasses is available from health food shops. To make slightly larger ice-cream sandwiches, roll the dough into 30 g (1 oz) balls and bake for 12–15 minutes; makes 15 sandwiches. Alternatively, roll the mixture into 20 g (¾ oz) balls and bake for 10–12 minutes; makes 20 sandwiches.

MAKES 30

1.5 litres (52 fl oz/6 cups) peach ice-cream

GINGERSNAP COOKIES

300 g (10½ oz/2 cups) plain (all-purpose) flour

1½ teaspoons bicarbonate of soda (baking soda)

2 teaspoons ground cinnamon

1 teaspoon ground allspice

½ teaspoon salt

125 g (4½ oz) unsalted butter, at room temperature

220 g (7¾ oz/1 cup) golden caster (superfine) sugar (see note)

1 egg, lightly beaten

85 ml (4 fl oz/¼ cup) unsulphured blackstrap molasses (see note)

2 teaspoons freshly grated ginger

½ cup minced candied ginger

140 g (5 oz/ cup) raw (demerara) sugar