Baking
57 recipes
Salted peanut and seed biscuit Ice-cream sandwiches with a ginger butterscotch sauce
- Plan Ahead
- Special Occasion
These are the BEST ice-cream sandwiches I have ever had. Everyone thinks I should sell them. Picture the salty biscuit balancing with the sweet ice cream and a drizzle of sauce to bring it all together as one damn good dessert.
Once you have baked them and stored them in a tin, dessert is almost done!
The recipe was in a 2016 Gourmet Traveller magazine, and I have tweaked it a little and added a beautiful butterscotch sauce laced with ginger wine and served it as a finale to my 3-course Asian dinner menu. You could serve it with any cuisine though, change the ice-cream and/or the sauce – e.g. coconut ice-cream with a drizzle of warm chocolate fudge sauce.
Makes around 25 biscuits - 12 ice-cream sandwiches. V.
Pictured: Salted Peanut and Seed Biscuits as Ice-cream Sandwiches
Ingredients
- 220g/1 cup brown sugar
- 60g softened butter
- 1egg, lightly beaten
- 75g /½ cup plain flour
- 1/8 tsp baking powder
- 70g roasted sesame seeds
- 2 tbsp poppy seeds
- 70g/½ cup roasted salted peanuts
- To serve: choice of ice cream
- Butterscotch sauce -
- 1 cup light or dark brown sugar (packed)
- 4 tablespoons unsalted butter
- ½ cup cream, substitute double cream for thicker and richer
- 1 tbsp ginger wine – substitute rum, or 1 tsp vanilla
- Beat sugar and butter a few minutes until pale, then beat in the egg.
- Add flour, baking powder and ½ teaspoon fine sea salt, and beat to combine.
- Prepare the sesame seeds- place in a dry fry pan for a few minutes on medium heat- watch carefully as they will brown and turn suddenly. Remove and let cool on a plate.
- Stir in sesame seeds, poppy seeds and peanuts.
- Refrigerate until firm (1 hour).
Method
Preheat oven to 160°C and line 2 oven trays with baking paper.
Roll golf ball sized balls of dough and place on the trays and press lightly to flatten. Make sure they are spaced far apart as they will flatten out even further as they bake. Especially if you are looking for nice round shapes and are hoping to use them for ice-cream sandwiches.
Bake 12-15 minutes, swapping trays halfway, until golden and crisp. Sometimes the under-side is a little sticky and undercooked, so I carefully flip them and give them a few more minutes.
Cool on trays for 5 minutes, then cool completely on a wire rack.
Biscuits will keep for 2 days in an airtight container.
Serve as they are as they are already delicious, or serve as an ice-cream sandwich with a scoop of vanilla ice-cream in between two biscuits – you can experiment with other flavours like coconut depending on what you served for the previous courses etc.
For an extra special dessert drizzle with some butterscotch sauce laced with a little ginger wine.
Butterscotch sauce –
Melt the butter in a medium saucepan over medium heat. Add the packed brown sugar stirring until combined. It will become a little like sand.
Pour in the cream. The mixture will bubble up rapidly. Whisking while it simmers for a few minutes until smooth and slightly thickened.
Remove the pan from the heat and stir in the wine. You could flavour it with anything you like at this point – rum, vanilla etc.
Cool the sauce before serving or storing. It will thicken more as it cools.
Pictured: Salted peanut and seed biscuits
Dietary preferences
- Vegetarian
