Prep Time


Cook Time





  • 1L of Kāpiti Gingernut Ice Cream
  • 2 cups standard flour
  • 2 tsp baking powder
  • Pinch of sea salt
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 large free range egg
  • 3/4 cup dried Turkish figs, roughly chopped quite small
  • 1/4 cup crystallized ginger, roughly chopped quite small
  • 250g dark chocolate
  • 40g freeze dried raspberries


  • Pre-heat oven to 180°C and line a baking tray with baking paper.
  • In a large mixing bowl mix together flour, baking powder and salt and set aside.
  • In a medium mixing bowl add butter and sugar and mix until the mixture is light and creamy.
  • Add egg to butter mixture and blend again to combine.
  • Add the blended mixture to the prepared dry ingredients and mix through dried fruit.
  • Fold mixture until well combined.
  • Divide into 16 equal balls and place on baking tray.
  • Flatten each ball with the back of a teaspoon and bake for 12 minutes.
  • Remove when golden brown on top and slightly soft to touch.
  • While cookies are cooling, gently melt the chocolate in a glass bowl over a saucepan of boiling water.
  • When cookies are completely cool to touch, scoop a heaped tablespoon of Kāpiti Gingernut Ice Cream onto the bottom side of one, sandwich together with another, sprinkle with crushed freeze dried raspberries and dunk half into chocolate.   
  • Transfer to a baking paper lined tray and place into the freezer for one hour before serving.

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