DifficultyIntermediate

A festive season must have - gingerbread men ice cream sandwiches

Gingerbread men

Yields12 Servings
Prep Time40 minsCook Time15 minsTotal Time55 mins

Ingredients
 250 g First Choice Butter, room temperature
 180 g soft brown sugar
 2 egg yolks
 240 g golden syrup
 650 g cake flour
 25 ml ground ginger
 10 ml mixed spice
 2 ml salt
 10 ml bicarbonate of soda
For the ice cream:
 1 l First Choice Vanilla Velvet, ice cold
 5 ml ground cinnamon

Directions
1

Cream the First Choice Butter and sugar together. Add the egg yolks and golden syrup.

2

Sift the flour, spices, salt and bicarbonate of soda together.

3

Add the dry ingredients to the egg mixture and mix to make a firm dough.

4

Turn out onto a lightly floured surface and knead until smooth.

5

Cover with clingfilm and rest in the refrigerator for 30 minutes.

6

Preheat the oven to 180 °C. Grease and line two baking sheets.

7

Place the dough between two sheets of baking paper and roll out until it is about 4 mm thick.

8

Use a 7 cm gingerbread man cutter to cut out the shapes.

9

Place the gingerbread biscuits on the prepared baking sheet and bake for about 10 minutes until golden brown.

10

Cool on the baking sheet.

For the ice cream:
11

Add the cold vanilla velvet and the cinnamon into the bowl of an electric beater and whip until it is light and fluffy. Spoon into a large baking tray, lined with clingfilm. Freeze overnight.

To Finish:
12

Cut out gingerbread man shapes of ice cream and sandwich between two biscuits. Place them in the freezer for 10 minutes and serve straight from the freezer.

Ingredients

Ingredients
 250 g First Choice Butter, room temperature
 180 g soft brown sugar
 2 egg yolks
 240 g golden syrup
 650 g cake flour
 25 ml ground ginger
 10 ml mixed spice
 2 ml salt
 10 ml bicarbonate of soda
For the ice cream:
 1 l First Choice Vanilla Velvet, ice cold
 5 ml ground cinnamon

Directions

Directions
1

Cream the First Choice Butter and sugar together. Add the egg yolks and golden syrup.

2

Sift the flour, spices, salt and bicarbonate of soda together.

3

Add the dry ingredients to the egg mixture and mix to make a firm dough.

4

Turn out onto a lightly floured surface and knead until smooth.

5

Cover with clingfilm and rest in the refrigerator for 30 minutes.

6

Preheat the oven to 180 °C. Grease and line two baking sheets.

7

Place the dough between two sheets of baking paper and roll out until it is about 4 mm thick.

8

Use a 7 cm gingerbread man cutter to cut out the shapes.

9

Place the gingerbread biscuits on the prepared baking sheet and bake for about 10 minutes until golden brown.

10

Cool on the baking sheet.

For the ice cream:
11

Add the cold vanilla velvet and the cinnamon into the bowl of an electric beater and whip until it is light and fluffy. Spoon into a large baking tray, lined with clingfilm. Freeze overnight.

To Finish:
12

Cut out gingerbread man shapes of ice cream and sandwich between two biscuits. Place them in the freezer for 10 minutes and serve straight from the freezer.