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 gm softened butter
- 110 gm brown sugar
- 110 gm raw caster sugar, plus extra for rolling
- 90 gm treacle (1/4 cup)
- 1 egg
- 340 gm plain flour
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp each ground cloves and freshly ground black pepper
- 1 tsp bicarbonate of soda
- 30 gm candied or crystallised ginger, finely diced
- Vanilla ice-cream and raspberries, to serve
- 220 gm caster sugar (1 cup)
- 200 ml thickened cream
- 50 gm butter, diced
- 30 ml whisky
- 1Preheat 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.
- 2For 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.
- 3To serve, place scoops of ice-cream on half the biscuits, drizzle with whisky caramel, sandwich with remaining biscuits and serve with raspberries.
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