Crunchy, spicy biscuits ideal for eating with pumpkin ice cream
Our October issue has a very special ‘gathering’ feature with recipes for a pumpkin party. It’s got everything from autumnal salads to a fabulously moreish sausage roll and even a pumpkin beer keg. But we have made a date to create the pumpkin ice cream sandwiches pictured above - sweet pumpkin ice cream squidged between ginger snaps and rolled in pistachios. Who says ice cream is for summer?
You can make them using any shop-bought ginger snaps but if you fancy going the whole hog, you can make the ginger snaps using the recipe below.
Ginger snaps
Makes 24
225g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tbsp ground ginger
Pinch of salt
120g unsalted butter
120g caster sugar
5 tbsp (75g) golden syrup
1 Preheat oven to 180C/Fan 160C/Gas 4. Line 2 baking trays with greaseproof
paper.
2 Sift the flour, baking powder, bicarbonate of soda, ginger and salt into a large
bowl. Cut the butter into cubes and rub into the flour until the mixture
resembles fine breadcrumbs.
3 Stir in the sugar. Add the golden syrup and mix together well. Bring it all
together with your hands to make a smooth ball of dough.
4 Break off small walnut-sized pieces, roll into balls and place on the lined
baking trays. Allow space between each ball as they will spread during cooking.
5 Bake for 10-15 mins until the ginger snaps have spread and turned golden
brown.
6 Leave to cool for 5 mins on the baking trays before using a spatula to
carefully move them to wire racks to cool completely.
Don’t forget to buy the October ‘create’ issue for the rest of the recipes for our pumpkin party.
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