Ginger ice cream sandwich cookies

Ginger ice cream sandwich cookies

What could be more delicious ginger cookies? This 2 ginger cookie with ice cream in the middle.
For their preparation, mix molasses sweet aromatic spices such as cinnamon, ginger and cloves, between the layers of which is a little cool, vanilla ice cream. After cooking sandwich cookies they must be placed in the cold for 30 min., To a layer of ice cream is not turned into a milky fluid during use.

Ginger ice cream sandwich cookies

-170 g unsalted butter, cut into pieces the size of 1.5 cm.
-1/4 cup molasses
-1 h. L. vanilla extract
-2 tbsp. flour for baking
-2 h. L. baking soda
-2 h. L. ground cinnamon
-2 h. L. ground ginger
-4.1 h. L. ground cloves
-4.1 h. L. of nutmeg, freshly grated if possible
-4.1 h. L. salt
-1 and 1/4 cup sugar
-1/4 cup finely chopped candied ginger
-1 large egg
-1800 ml. vanilla ice cream

In a saucepan over low heat, melt the butter. Add molasses and vanilla and mix until completely dissolved. Remove the pan from the heat, pour into a large bowl and let cool to room temperature.

Sift the flour into a medium bowl, add baking soda, salt, spices, and 1 tbsp. Sahara. While stirring, sprinkle in candied ginger.
In a small bowl, lightly beat the egg and add the chilled mixture of oil and molasses. Carefully vymeshivaya, add flour into the mixture. Cover the dough with cling film and refrigerate for 20-25 minutes.

Preheat oven to 200 ° C. Cover the trays with baking paper.

In a bowl pour the 1/4 cup sugar and set aside. From 2 tbsp. l. shape dough balls, then roll in sugar. Put 6 cookies on each baking sheet. Repeat with remaining dough has done. Bake until tender and rosy edges, for 10-14 minutes. Put on the wire rack to cool. Cookies can be prepared in advance and stored, packaged well.

Cut the packaging of ice cream, and divide into large balls, in 150 ml. each. On the 25-centimeter wax paper, place cookies 1 face down, top with ice cream, the size of a cookie, remove the excess if necessary. Top place another cookie, face to the top. Wrap cookies with waxed paper, and then cling film.

Repeat the work done with each sandwich, after putting everything in the refrigerator. Leave the cookies to harden for 30 minutes. Remove wrapping before serving.

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