Soft chewy ginger biscuits make the perfect vehicle for scoops
of ice-cream, while a glossy whisky-spiked caramel sauce adds
lushness. Both the biscuits and sauce can be made well ahead.
180 gmsoftened butter110 gmbrown sugar110 gmraw caster sugar, plus extra for rolling90 gm (1/4 cup)treacle1egg340 gm plain flour1 tbspground ginger1 tspground cinnamon½ tsp eachground cloves and freshly ground black pepper1 tspbicarbonate of soda30 gmcandied or crystallised ginger, finely dicedVanilla ice-cream and raspberries, to serveWhisky caramel220 gm (1 cup)caster sugar200 ml thickened cream50 gmbutter, diced30 mlwhisky
Preheat oven to 180C and line oven trays with baking paper. Beat butter and sugars in an electric mixer until light and fluffy (3-4 minutes), scrape down sides of bowl and beat in treacle and egg. Stir in dry ingredients, candied ginger and a good pinch of salt, then roll into walnut-sized balls. Roll balls in extra caster sugar, press to flatten slightly and place on trays, leaving about 7cm between each. Bake, swapping and turning trays halfway, until browned (8-10 minutes). Cool on trays for 10 minutes, then transfer to a wire rack to cool completely. Biscuits will keep in an airtight container for a week.
For whisky caramel, stir sugar and 60ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil, brush down sides of pan with a wet pastry brush and cook until dark caramel (5-6 minutes). Remove from heat and carefully add cream and butter (be careful, mixture will spit), swirl to combine, then stir in whisky, 1 tsp sea salt and 1 tbsp water. Transfer to a container, cool to room temperature, then refrigerate until completely chilled. Whisky caramel will keep for a week.
To serve, place scoops of ice-cream on half the biscuits, drizzle with whisky caramel, sandwich with remaining biscuits and serve with raspberries.