Ice cream biscuits - Summer Sweetness
DIFFICULTY: medium
TIME: two hours


You will need

  • biscuit dough recipe below
  • scalloped square cookie cutter
  • white chocolate ganache recipe below
  • piping bag (optional)
  • 100g fondant
  • cornflour

 


 

  • pink gel (or water-based) food colouring
  • gold dust
  • black gel food colouring
  • clear alcohol (optional)
  • paintbrushes

 

Follow the recipe below to make the biscuit dough and roll it out to 3-4mm thick. Cut out squares, then cut the squares into rectangles with the same cookie cutter. Use the off cut pieces for the place-card bases. You will need 20 rectangles for the sides and 10 bases.

  

Follow the recipe below to make the ganache. Spoon it into a piping bag (or simply spread it onto the biscuits). If the ganache is too thick, heat it in the microwave for 5 seconds. Pipe a thick log onto the base rectangle, then pipe some onto the bottom of one side biscuit.

  

Lift up the two sides and press them down onto the base while pressing the top closed gently to form a triangular sandwich. Fill the sides of the triangle as necessary. Make sure the ganache doesn't spill out. Place the triangles in a cool place to set.

  

Roll out the fondant to 2mm on a surface lightly dusted with cornflour. Cut 10 of the same size rectangles as the side biscuits.

  

Place the fondant rectangles onto wax paper. Mix the gel food colouring with clear alcohol (or water) and use a large paintbrush to splatter the colouring onto the fondant. Sprinkle on some gold dust. Lift the fondant and tap it lightly to remove any excess gold dust then use a large soft paintbrush to lightly spread the gold over the fondant.

  

Mix black gel food colouring with clear alcohol or water and use a very fine paintbrush to paint the names onto each place card. Practise on an off cut first to make sure the line is fine and the colouring is thin enough. Leave to dry for a few minutes. Spread a very thin layer of ganache onto a side biscuit then stick the fondant onto the biscuit.

  
 
This Christmas, celebrate with family, friends and Huletts at the table. Make these traditional Dutch biscuits with a fun twist.

 

SPEKULAAS BISCUIT SANDWICHES

Makes: 10 sandwiches
Preparation time: 30 minutes, plus refrigeration time
Baking time: 10-12 minutes
Oven temperature: 170°C
BISCUITS
  • 125g soft unsalted butter
  • 130g Huletts SunSweet Brown Sugar
  • 5ml Huletts Molasses
  • 5ml ground cinnamon
  • 2,5ml each ground ginger, mixed spice, nutmeg and cloves
 
  • large pinch each ground cardamom, white pepper and salt
  • 225g cake flour
  • 5ml baking powder

LEMON AND WHITE CHOCOLATE GANACHE

  • 240g white chocolate, chopped
  • 60ml fresh cream
  • zest of 1 small lemon

METHOD

  1. Cream the butt er and brown sugar together until light and creamy. Add the molasses and spices and beat well.
  2. Add the flour and baking powder and mix well until a soft dough forms that you can press together with your hands. Cover the dough with plastic wrap and refrigerate for at least an hour, or 12 hours for the flavours to develop well.
  3. Divide the dough in half. Place one half between two pieces of plastic wrap and roll out to 3-4mm thick. Use a scalloped cutter to cut rectangles. You will need two for the sides and one slim rectangle for the base. Place the biscuits on a lined baking tray and bake in a preheated oven for 10-12 minutes or until just starting to brown around the edges. Repeat with the remaining dough. Leave to cool on a wire rack.
  4. Ganache - Place the chocolate in a large bowl. Heat the cream and lemon zest together in a small saucepan until it starts to steam but do not allow it to boil. Pour the cream over the chocolate and leave to stand for 5 minutes so the cream melts the chocolate. Stir for a minute and if there are still pieces of unmelted chocolate, heat in the microwave for 15 second intervals, stirring in between, until the chocolate has melted. Leave to cool until the mixture is spreadable.
  5. Follow the steps on the facing page to assemble and decorate the biscuits.

by Tani Kirsten
photos ED O'Riley