1 litre (4 cups) coffee ice cream
FOR THE GINGER COOKIES
100 g (31/2 oz) butter, plus extra for greasing
50 g (2 oz/2 tbsps) black treacle
50 g (2 oz/3 tbsps) syrup from a jar of stem ginger
100 g (31/2 oz/1/2 cup) light brown sugar
150 g (5 oz/11/4 cups) plain (all-purpose) flour
50 g (2 oz/1/3 cup) wholemeal flour
1 tsp bicarbonate of soda (baking soda)
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/2 tsp mixed spice
1/4 tsp salt
demerara sugar, for dredging
light brown sugar can be swapped for dark muscovado
black treacle can be swapped for date molasses
stem ginger syrup can be swapped for golden syrup
wholemeal flour can be swapped for wholemeal spelt flour
Though espresso ice cream makes an amazing accompaniment to a rich chocolate torte, here I have paired it with these chewy ginger cookies for a slightly lighter pudding. These will keep well in the freezer, so it’s good to make a larger batch. Simply allow the biscuits to thaw and soften for 5 minutes before enjoying.
Allow the ice cream to soften for five minutes or so at room temperature, only until it’s spoonable, no more.
Grease and line a deep baking tray (pan), about 20 × 30 cm (8 × 12 in). Spoon the softened ice cream into the tray and spread level. Cover with clingfilm (plastic wrap) and place in the freezer for a minimum of 2 hours.
Meanwhile, make the cookies. Preheat the oven to 170°C fan (375°F/gas 5). Line 2 large baking trays with baking paper.
Melt the butter over a medium heat in a small saucepan, then remove from the heat and stir in the treacle and
syrup. Whisk to combine.
Place the sugar in a bowl and pour the hot butter mixture on top. Mix to remove any lumps, then add the flours, bicarbonate of soda, spices and salt. Mix to a stiff dough.
Weigh out 30 g (1 oz) pieces of dough (you should get 16–18 pieces), roll into balls, then dredge them in demerara sugar.
Arrange on the baking trays, leaving plenty of space for spreading. You may need to bake the biscuits in batches if you don’t have space for them all. Use the flat bottom of a glass to press down on the dough to flatten the cookies a little.