Florentine ice cream sandwiches

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How to make Florentine ice cream sandwiches

  • Yield : 12 biscuits
  • Prep Time : 0:25
  • Cook Time : 0:15
  • Total Time : 0:40

Ingredients

  • 140g (1 cup) dried cranberries, finely chopped
  • 100g pkt flaked almonds
  • 80g pkt pistachio kernels, finely chopped
  • 50g (1/3 cup) plain flour
  • 80g unsalted butter, chopped
  • 80ml (1/3 cup) golden syrup
  • 55g (1/4 cup, firmly packed) brown sugar
  • 1 teaspoon vanilla bean paste
  • 250g NESTLÉ BAKERS' CHOICE Dark Choc Melts, melted
  • 1L ctn chocolate ice-cream

Method

  • Step 1 Preheat oven to 180C. Line 2 large baking trays with baking paper.
  • Step 2 Combine the cranberries, almonds, pistachio and flour in a medium bowl.
  • Step 3 Stir butter, golden syrup and sugar in a saucepan over a low heat for 4-5 minutes or until combined. Stir for 1 minute. Remove from heat. Stir in vanilla. Stir in flour mixture.
  • Step 4 Place tablespoonfuls of mixture, about 5cm apart, on the trays. Use wet fingers to flatten into 6cm discs. Bake for 8-10 minutes or until golden. Cool on trays.
  • Step 5 Spread the base of each biscuit with chocolate to coat. Set aside, chocolate-side up, on wire rack for 5 minutes to set. Divide the ice-cream among half the biscuits. Top with the remaining biscuits.

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