- 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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