These ice-cream sandwiches will keep,individually covered with plastic wrap and stored in an airtight container in the freezer,for up to one week.
10 small scoops chocolate ice-cream
115g (⅓ cup) golden syrup
80g (⅓ cup) caster sugar
60g (¼ cup) butter,cubed
155g (1¼ cups) plain flour
½ tsp baking powder
2 tsp ground cinnamon
1½ tbsp raw (demerara) sugar
Preheat the oven to 200C. Line two baking trays with baking paper.
To make the cinnamon biscuits,combine the golden syrup,caster sugar and butter in a saucepan and stir over low heat until the butter has melted and the sugar has dissolved. Pour into a heatproof bowl and set aside to cool for 10 minutes. Sift in the flour,baking powder and cinnamon and,using a wooden spoon,stir to form a firm dough. Divide the dough in half. Roll out one portion on a lightly floured work surface until 5mm thick. Use a 6cm fluted round cookie cutter or an 8cm flower-shaped cutter to cut out 10 shapes,re-rolling any off-cuts. Place on a prepared tray about 2cm apart and sprinkle on half the raw sugar. Repeat with the remaining dough and sugar. Transfer to the refrigerator for 20 minutes. Bake for 8-10 minutes,or until lightly golden around the edges. Allow to cool on the trays.
To assemble,line a tray with baking paper and transfer to the freezer. Place a scoop of ice-cream on the base of a biscuit,top with a second biscuit,sugar side up,and press to flatten slightly. Transfer to the prepared tray. Repeat with the remaining biscuits and ice-cream. Freeze for 2 hours,or until the ice-cream is firm.
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