Honey spiced ice-cream and cookie sandwich

I felt like baking something on Sunday, but didn’t really have much in the cupboard. I really felt like some fluffy, chewy cookies, but didn’t have any eggs. So I went looking for something like a ginger snap, with a thin and crisp texture. But then I realised I didn’t have any ginger or golden syrup, so it was back to the drawing board. Instead I settled on a honey snap cookie with spices. And then lo and behold, when I was halfway through I realised I had two eggs. So I decided to be creative and cream together some butter and sugar, add the egg to it and also the honey mixture. It still made a soft mixture that spread nicely on the tray, but it didn’t crisp up like I was hoping it to and it didn’t really puff up either.

They weren’t really good enough to stand on their own, but I was thinking about dessert tonight and thought they might be turned into nice ice-cream cookie sandwiches. And above is the result.

My beautiful new, red Kitchenaid mixer arrived yesterday. I’m going schlep it home today and can’t wait to start experimenting with it!

Honey spiced ice-cream and cookie sandwich
Makes 16 cookies (or 8 sandwiches)

125g butter
170g brown sugar
1/4 cup honey
1 egg
100g self-raising flour
1/2 tsp cinnamon
1/2 tsp allspice

Preheat oven to 160 degrees celcius.

Melt 50g butter, 70g brown sugar and honey together in a small saucepan over low heat. Set aside to cool. Cream together remaining butter and brown sugar until light and fluffy then beat in egg. Fold through the flour and spices and then fold in the warm honey mixture.

Drop spoonfuls of the mixture on a baking tray lined with baking paper. Leave room for them to spread. (I only put 6 per tray). Bake for 7 minutes or until golden brown. Leave to cool on the tray for at least 10 minutes before removing and leaving to cool entirely.

For the chocolate sauce I combined 100g milk chocolate with 1/4 cup cream. Melt them together (I used the microwave on medium, heating for 30 seconds at first and then stirring at 15 minute intervals until combined). The sauce was a little thick so I would probably add another tablespoon or so of cream to thin it out a little bit next time.

Put one cookie on the plate. Add a couple of scoops of ice-cream (I used the Coles Fig, Honey and Ginger ice-cream) and then sandwich with a second cookie. Drizzle with the sauce and serve immediately.

Advertisements

Triple chocolate and macadamia brownies

Triple chocolate macadamia brownies

Makes enough for 20 generous sized slices.

Recipe adapted from a Notebook one you can find on Taste.com.au

300g butter
600g dark cooking chocolate, chopped
285g caster sugar
4 eggs, lightly whisked
450g plain flour
1/2 cup (125g) sour cream
1 tbs vanilla paste or essence
145g toasted macadamia nuts, chopped
180g white chocolate, coarsely chopped
200g milk chocolate, chopped
Pinch sea salt flakes

Preheat oven to 160°C (150 °C fanforced). Grease the base and sides of a square or rectangle cake pan. You can line it as well, but I didn’t need to.

Combine the butter and chocolate in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside for 10 minutes to cool. Add the sugar and eggs and stir to combine. Add the flour, sour cream and vanilla and stir to combine. Add the macadamia nuts, white and milk chocolate and sea salt and stir to combine.

Pour mixture into the pan. Bake for 35-50 minutes (depending on the depth of the pan) or until just cooked through. Remove from oven and set aside in pan to cool completely.

Once cool you can ice with the below recipe or for a (slightly) less decadent treat you can leave un-iced.

Chocolate icing

175g unsalted butter, softened
200g milk chocolate, chopped
200ml cream (minimum 35% fat)

Combine chocolate and cream in a heatproof bowl and heat over a pan of simmering water. Make sure that the water doesn’t touch the bottom of the bowl. Stir constantly until smooth and the chocolate has melted.

Leave to cool for 15 mins and then using electric beaters mix in the butter until it is light and fluffy.

Spread over the top of the cooled brownies and leave to set for a couple of hours or overnight.

Cut brownies into squares to serve

(Meanwhile, this is my first go photographing food in my newly constructed lightbox. I’m pretty pleased with the results!)