As you know, my baby has taken the camera with him so unless I use the blackberry phone, then inventiveness is required:)
Luckily I have taken photos of some other baking and yumminess that I have not written about as yet:)
So we shall see what we can do…..
Bugger, Bugger Bum!!
I thought I had actually written up this recipe but i haven’t….
Argh….So it is going to be a 2 for 1 deal today!!
No matter, the biscuits are quick and easy….
What will you need???
err for starters about 12 ginger cookies….
French Vanilla Ice cream.
125 g softened butter
200 g brown sugar
Big gloop of golden syrup
2 cups of plain flour
1/2 tsp baking soda
1 tsp baking powder
1 tbsp ginger
1 tsp cinnamon.
Pre heat oven to 180 celsius.
Cream butter and sugar until fluffy.
Add in the egg and mix through well.
Sift in all dry ingredients and mix well.
Roll about a loaded teaspoon of mix into a ball and place on the baking tray lined with paper.
When the tray is full, flatten the biscuits.
I like to use a fork or you can use your palm:)
You can make them flatter than I did below for a more crunchy cookie.
Place biscuits in the oven and cook for about 15 minutes until goldy, rotating the tray after about 9 minutes.
You can leave them a little longer if you want more of a snap, than a cookie:)
When ready remove from oven and cool on racks.
This recipe makes about 30 odd cookies.
Whilst warm, get a nice glass or sundae glass if you have one.
Place a warm ginger cookie in the bottom.
Roll a scoop of ice cream and place it on the cookie, creating a layer….repeat process 2-3 times or more if glass is bigger.
My greedyboys also drizzled maple syrup on it at the end.
A little extreme I found but there you go….
Maple syrup did actually work well with the ice cream and ginger cookies.
ENJOY, ENJOY, ENJOY!!
If sundaes are not your thing, then just enjoy the cookies with a lovely coffee!
Or use them to make a trifle or a base for a cheesecake….
Lots of lovely uses:)