Gingerbread and Killinchy Gold Ice Cream Sandwiches

Recipe submitted by Killinchy Gold Facebook promotion winner Rebekah Linton

Ingredients:

• 2 cups flour
• 1/2 tsp baking soda
• 1 Tbsp ground ginger
• 1 cup firmly packed brown sugar
• 150g butter
• 1 egg, beaten
• 1/2 cup icing sugar
• Your favourite Killinchy Gold ice cream (My favourite is Manuka Honey & Almond)
• Christmas sprinkles (optional)

Method:

• Preheat oven to 180°C
• Line 2 baking trays with baking paper
• Sift flour, baking soda and ground ginger together and place in a bowl or food processor
• Add brown sugar
• Add butter and rub in with fingertips or pulse in food processor until resembles fine breadcrumbs
• Add egg and stir or pulse to mix. If the dough is too sticky, add a little more flour to the mix and wrap in cling wrap. Refrigerate for 30 minutes
• Roll out on lightly floured surface or between 2 sheets of baking paper until 5mm thick
• Using a round cookie cutter (or Christmas shaped if you are feeling festive), cut shapes and place on tray
• Form leftover dough into a ball and re-roll and repeat cutting out until all the dough is used up
• Bake the cookies for 8-10 minutes or until cooked and golden. Remove from oven and cool on baking rack
• When ready to serve, place one cookie on a plate, dollop on one scoop of ice cream and top with another cookie. Give a little press to keep cookies together
• Optional - put sprinkles on a plate and roll formed ice cream sandwich through the sprinkles