Chewy oat biscuits with a scoop of cinnamon ice-cream and apples in caramel syrup make for a luxe take on an ice-cream sandwich. Make the ice-cream and biscuits ahead, then all you need to do is caramelise the apples.
- 300 ml dessert wine
- 220 gm (1 cup) caster sugar
- 50 ml Calvados
- 3 pieces thinly peeled orange rind
- 3 small pink lady apples, ends trimmed, sliced into thin rounds, seeds discarded
Golden oat biscuits
- 180 gm brown sugar
- 150 gm softened butter
- 2½ tbsp golden syrup
- 1 tbsp almond oil or grapeseed oil
- 1 tsp vanilla extract
- 1 egg and 1 yolk, beaten together
- 320 gm wholemeal flour
- 110 gm rolled oats, plus extra for scattering
- ¾ tsp bicarbonate of soda
- 600 ml pouring cream
- 300 ml milk
- 5 egg yolks
- 45 gm brown sugar
- 45 gm caster sugar
- 45 gm golden syrup
- 2 tsp ground cinnamon
- 1For biscuits, preheat oven to 160C and line baking trays with baking paper. Beat sugar, butter, golden syrup, oil and vanilla in an electric mixer until pale and creamy (2-3 minutes), then beat in egg and yolk. Stir in flour, oats, bicarbonate of soda and 1 tsp sea salt, then roll heaped tablespoonfuls of mixture into balls, flatten and place on prepared trays, leaving space between each for biscuits to spread. Bake, swapping trays halfway through, until golden on the edges (10-12 minutes). Cool on trays.
- 2For cinnamon ice-cream, bring cream and milk just to the boil in a saucepan. Whisk yolks, sugars, golden syrup and cinnamon in a bowl until thick and pale (3-4 minutes). Pour in cream mixture while whisking to combine, then return to pan and stir continuously over over medium heat until mixture thickly coats the back of a spoon (5-6 minutes). Strain into a bowl and refrigerate until chilled, then churn in an ice-cream machine. Coarsely crumble a few biscuits, stir into cinnamon ice-cream and freeze until required. Makes about 1.2 litres.
- 3Stir dessert wine, sugar, Calvados and orange rind in a deep frying pan over medium-high heat until sugar dissolves. Add apple slices, reduce heat to low-medium, cover directly with a round of baking paper and weight with a plate to ensure apples are submerged. Cover with a lid and simmer until apples are tender and syrup caramelises (10-12 minutes). Add 100ml water, swirl to combine, then stand to cool briefly.
- 4Serve generous scoops of cinnamon ice-cream with oat biscuits and glazed apple slices, and drizzle with a little caramel.