Dunk it for Plunket

Gather your friends, family and colleagues together this month and host a morning or afternoon tea! Here are some perfect recipes to go along with your favourite hot drink

Ginger Molasses Cookies

Arnott’s Farmbake Peanut Brownie slice

Makes approx. 16
  • 350g Arnott’s Farmbake Peanut Brownie biscuits
  • 80g Butter
  • 125g butter
  • 125g dark chocolate
  • 3 eggs
  • 1 cup caster sugar
  • 3/4 cup self raising flour
  • ¼ cup cocoa powder
  • Pinch of salt
  • 1-2 tbsp chopped peanuts
  1. Preheat oven to 180C/160C fan forced. Grease a 20cm square slice pan and line with baking paper, extending 2 cm above the edge of the pan.
  2. Place biscuits in the bowl of food processor and pulse until fine crumbs. Add melted butter and pulse until combined. spoon mixture into pan and press down firmly. Set aside.
  3. Place butter and chocolate in a medium saucepan. Stir until melted. Remove from heat. Quickly stir in egg, sugar, flour, cocoa powder and salt until just combined. Pour over biscuit base. Sprinkle with peanuts.
  4. Bake for 40-45 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Set aside to cool completely. Cut into 16 pieces.
Ginger Molasses Cookies

Arnott’s Farmbake Choc Chip Hedgehog Slice

Makes approx. 30
  • 350g packet Arnott’s Farmbake Choc Chip biscuits
  • 100g unsalted butter, melted
  • 395g can condensed milk
  • 200g dark chocolate, broken into pieces
  • ½ cup desiccated coconut
  • ½ cup walnuts, roughly chopped
  1. Grease an 18cm x 28 cm rectangular slice pan and line base and sides with baking paper, extending paper 2cm above edge of pan.
  2. Place Arnott’s Farmbake Choc Chip biscuits into bowl of a food processor and process until mixture resembles fine crumbs.
  3. Combine butter, condensed milk, and dark chocolate in a saucepan over medium heat. Stirring until melted and smooth.
  4. Place biscuit crumbs, coconut and walnuts in a bowl, add chocolate mixture and stir well. Spoon mixture into prepared tin, smoothing top and refrigerate for a minimum of 3 hours. Cut into bite size pieces.
Ginger Molasses Cookies

Arnott’s Farmbake Classic Cheesecake

Makes approx. 16
  • 350g Arnott’s Farmbake Butter Shortbread biscuits
  • 1 tsp ground cinnamon
  • 70g butter, melted
  • 2 x 250g pkts cream cheese, room temp
  • 300g sour cream
  • ¾ cup caster sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • Raspberries and icing sugar to serve
  1. Preheat oven to 150°C. Lightly grease a 22 cm springform tin.
  2. Place Arnott’s Farmbake Butter Shortbread biscuits and cinnamon in bowl of food processor and pulse until mixture resembles crumbs. Add melted butter and pulse until combined. Press mixture evenly into base of tin. Refrigerate until required.
  3. To make the filling, in a medium bowl beat together cream cheese, sour cream, sugar and vanilla and beat well for 1-2 minutes. Add eggs one a time, beating well after each addition. Pour mixture over biscuit base. Bake for 1 hour or until set. Turn oven off and leave the cheesecake in the oven with the door ajar until completely cooled, this will help prevent the cheesecake from cracking.
  1. Add a teaspoon of lemon or orange zest to your cream cheese mixture
  2. Replace cinnamon with mixed spice
Ginger Molasses Cookies

Arnott’s Farmbake Apple Crumble

Makes approx. 6
  • 1kg Granny Smith apples, peeled and cored
  • 80g butter, softened
  • 1/2 cup brown sugar
  • 350 gm packet Arnott’s Farmbake Butter Shortbread biscuits
  • 1 tsp cinnamon
  • ½ cup shredded coconut
  1. Pre heat oven to 180°C.
  2. Slice apples into 1/8 pieces. Place in a medium saucepan with 1 tablespoon of water, cover with lid and cook for 10 minutes. Remove lid and let sit for 5 mins.
  3. Meanwhile place Arnott’s Farmbake Butter Shortbread biscuits and cinnamon in the bowl of the food processor and process until it resembles crumbs. Set aside.
  4. Place butter and sugar in a large bowl and using your hands, rub together until combined. Add biscuit crumbs and coconut. Mix until well combined. Place apple mixture into a 1.5 litre baking dish then top with crumble mixture. Bake for 25 mins or until golden.
  1. Serve with cream, ice cream or vanilla yogurt
  2. You can try with different apples if you don’t have Granny Smith or canned apples for a shortcut
Ginger Molasses Cookies

Monte Carlo

Recipe inspired by Arnott’s Monte Carlo biscuit and adapted for home bakers
  • 125gm butter, softened
  • ½ cup (125g) caster sugar
  • ½ tsp finely grated lemon rind
  • 1 tsp vanilla essence
  • 2 tbsp golden syrup
  • 1 egg
  • 40gm desiccated coconut
  • 1½ cups (240gm) plain flour
  • 60gm butter
  • ¾ cup pure icing sugar
  • 2 tsp milk
  • Raspberry jam
  1. Preheat oven to 170°C.fan forced. Line a baking sheet with baking paper.
  2. Using an electric mixer, beat the butter, sugar, lemon rind, vanilla and golden syrup. Beat for approx. 1 minute, add egg and beat for a further minute. Do not overbeat. Stir in sifted flour and coconut until well combined.
  3. Place half the dough mixture on a piece of baking paper and wrap to form a log. Repeat with remaining dough mixture.
  4. Place in refrigerator for 15 minutes or until slightly firm. Using a serrated knife cut into 8mm slices. Place on baking sheet and bake for 14 mins or until golden.
  5. Allow to cool on tray for 5 minutes then place on a cooling rack.
  6. For the cream filling, place butter, sugar and milk in a medium bowl and beat until light and fluffy.
  7. Sandwich cooled biscuits with jam and cream.
Ginger Molasses Cookies

Scotch Finger Biscuit

Recipe inspired by Arnott’s Scotch Finger and adapted for home bakers
  • 170 gm salted butter, softened
  • 90 gm (2/3 cup) soft icing sugar
  • 165 gm (1 cup) plain flour
  • 10 gm (1½) tsp baking powder
  1. Pre heat oven to 160°C. Grease a 30cm x 20cm rectangular slice pan and line base and sides with baking paper, extending paper 2cm above edge of pan.
  2. Using an electric mixer, beat the butter and icing sugar for 2 mins or until pale and creamy. Sift the flour and baking powder over the butter mixture and mix on low speed or with your hands until combined.
  3. Press mixture into slice pan and smooth over with a pallet knife. Bake for 25 minutes.
  4. Remove from oven and using a small sharp knife immediately slice into 5cm crossways x 7.5cm lengthways, rectangular pieces then run the knife gently ½ way into the shortbread pieces, not touching the bottom, to make the finger indent. Let the biscuit cool in the pan for 10-15 min before moving to a cooling rack.
  5. Trim edges, if desired, before serving.
  • If you would like to imprint SCOTCH or your NAME into the biscuit, this should be done at step 4, before the biscuit cools.
Ginger Molasses Cookies

Ginger Molasses Cookies

Makes approx. 30 cookies – credit to Texanerin Baking
  • 270g flour
  • 1 ¼ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp ground cloves
  • 100g soft brown sugar
  • 130g blackstrap molasses
  • 5 Tbsp canola oil (coconut oil is nice too if you can be bothered melting it down)
  • 1 egg
  • 1 tsp vanilla essence
  • 50g raw sugar (to the side)
  1. Whisk everything from the brown sugar to the vanilla in a large mixing bowl until well combined.
  2. Sift the remaining dry ingredients (flour – cloves) together in another bowl and tip into the wet mixture.
  3. Mix until just combined and refrigerate for 20-30 minutes.
  4. Take heaped teaspoons of dough, roll into balls, and roll in the raw sugar and place on a lined baking tray with 2 inches between each cookie.
  5. Flatten with a fork and fan bake at 180 C for 8 minutes before cooling on a wire rack.
Lemony Snickett Biscuits

Lemony Snickett Biscuits

Thanks to Bright Idea for Young Minds - BestStart Educare
  • 100 g butter
  • ½ cup sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 2 cups flour, sifted, plus extra for dusting fork
  • Pinch of salt
  • 2 Tbsp finely grated lemon rind
  • Icing sugar for dusting
  1. Preheat the oven to 170 degrees celsius
  2. Soften the butter and beat with sugar until pale and creamy
  3. Add the egg and vanilla essence and beat well
  4. Mix the flour, salt and lemon rind together and combine with the creamy butter mixture
  5. Roll mixture into small balls and place on a lined baking tray
  6. Gently press biscuits with a fork dusted with flour
  7. Place the tray in the middle of the oven and bake for 15-20 minutes (or until golden brown)
  8. Cool on a wire rack, dust with icing sugar and lemon rind
Spiced Apple Cake

Spiced Apple Cake

  • 1kg sliced apples
  • Rind of 1 lemon
  • 1 cup sugar
  • 200 grams melted butter
  • 2 eggs
  • 1 ½ cups flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • ¼ teaspoon mixed spice
  • ¼ teaspoon nutmeg
  • 1 cup of raisins or sultanas
  1. Slice apples and mix with sugar and lemon rind
  2. Melt 200 grams butter and mix together with the beated eggs
  3. Mix together (in a separate bowl) the flour, baking soda, all spices and raisins/sultanas
  4. Mix all ingredients together
  5. Pour into cake tins lined with baking paper
  6. Bake at 180C for approx. 50 minutes
  7. Sprinkle with icing sugar for serving
Salted Chocolate M&M Cookies

Salted Chocolate M&M Cookies

Makes approx. 20 cookies
  • 75g soft butter
  • 100g white sugar
  • 85g brown sugar
  • 1 egg
  • 1 tsp vanilla essence (peppermint/almond/orange would work well too if you want to experiment with flavours)
  • 50g cocoa
  • 100g M&Ms (or chocolate chips/nuts)
  • Flaked salt
  • 1-2 Tbsp. milk (if needed)
  1. Beat together the butter and sugars in a large bowl for 5 minutes or so until light and fluffy.
  2. Bet in the egg and vanilla until combined.
  3. Sift the flour and cocoa into the butter mixture and stir to combine. The mixture will take a while to come together, but if it’s still crumbly after a minute of mixing add the milk a tablespoon at a time to help bring it together.
  4. If you want the M&M in the cookies then mix them in now, otherwise you can press them on top after they’re rolled.
  5. Take tablespoons of the mixture, roll it into ping-pong sized balls and place on a lined baking tray with 2 inches in between each cookie.
  6. Flatten slightly and fan bake at 190 C for 10 minutes.
  7. As soon as the cookies come out of the oven, press down with a fork and sprinkle with a small pinch of sea salt flakes.
  8. Leave to set for a couple of minutes and then transfer to a wire rack to cool properly.
Lemon Muffins with Lemon Drizzle

Lemon Muffins with Lemon Drizzle

  • 2 cups self-raising flour
  • ¾ cup sugar
  • 75 grams butter
  • 1 cup milk or natural/Greek yoghurt
  • 1 egg
  • Rind of 1 large lemon
  • Topping
  • ¼ cup lemon juice
  • ¼ cup sugar
  1. Mix together flour and sugar
  2. Melt butter and add to flour mixture
  3. Add egg and lemon rind
  4. Mix all together and put into greased muffin tins
  5. Cook at 200 C for 10 minutes (or until desired brown)
  6. Once cooled mix together lemon juice and sugar for topping and pour over muffin
Daphne's Tennis Biscuits

Daphne's Tennis Biscuits

Thank you to one of Plunket's amazing longstanding donors - Daphne Rogers
Daphne's tip - always start with softened butter!
  • 255 grams of butter
  • 140 grams icing sugar
  • 255 grams plain flour
  • 85 grams wheaten cornflour
  • ½ tsp vanilla essence
  • Optional cherries for topping!
  1. Cream together butter and icing sugar
  2. Sift in flour and wheaten cornflour
  3. Mix well
  4. Add vanilla essence
  5. Knead mixture together for 2 minutes
  6. Roll into balls and place on a baking paper lined tray
  7. Flatten a little
  8. For an extra touch add a cherry on top!
  9. Bake for 30 minutes (or until the edges brown)
Shortbread Stars

Shortbread Stars

  • 2 cups plain flour
  • 2 tablespoons rice flour
  • 200g unsalted butter
  • ⅓ cup icing sugar
  • 1 tsp finely grated lemon rind
  • 2 Tbsp lemon juice
  • Packet of silver cachous
  • 1 cup pure icing sugar
  • 2 Tbsp lemon juice, strained
  • Yellow or orange food colouring
  1. Preheat oven to 180°C and line two biscuit trays with baking paper.
  2. Place the flours, butter and sugar into a food processor bowl and, using the pulse action, press the button for 30 seconds or until the mixture is fine and crumbly.
  3. Add the rind and juice and process for 20 seconds, or until the mixture forms a dough.
  4. Turn out onto a lightly floured surface and knead for 20 seconds or until smooth.
  5. Roll out to a 7mm thickness and cut out 6cm star shapes. Bake for 15 minutes, then transfer to a wire rack to cool.
  6. To make the lemon glaze, place the icing sugar and lemon juice in a heatproof bowl over a pan of hot water. Stir until smooth.
  7. Dip the biscuits face down in the glaze and drain the excess.
  8. Dip a toothpick or skewer into the food colouring and draw lines into the icing on the biscuit before it set.
  9. Decorate the centres with a silver cachou.
  10. The shortbreads should keep for up to 5 days in an airtight container
Chocolate Chip And Mint Cookies

Chocolate Chip And Mint Cookies

Thanks to Jordon Rondel (The Caker)
  • 115g butter, softened
  • 170g caster sugar
  • 1 organic egg
  • 1 tsp vanilla extract
  • 225g plain flour
  • ¼ tsp baking soda
  • 1 cup dark chocolate chips
  • 6 tbsp roughly chopped fresh mint leaves
  • generous amount of sea salt for sprinkling on top
  1. In a bowl beat the butter and sugar until pale and fluffy
  2. Add the egg and vanilla, and beat until smooth
  3. Add in the flour and baking soda and combine well
  4. By hand, stir in the chocolate chips and chopped mint leaves
  5. Form the dough into a log to the dimensions you want the cookies to be
  6. Wrap in plastic wrap and chill for 1 hour
  7. Preheat the oven to 175°C. Line 2 baking sheets with baking paper
  8. Cut the log into approximately 1cm thick cookies. Arrange on the baking sheets about 4cm apart. Sprinkle a little sea salt on each one
  9. Bake for 12–15 minutes or until just golden
  10. Allow the cookies to cool on a rack
  11. Enjoy! - Store in an airtight container, or a cookie jar, for up to 7 days.
Peanut Crisp Biscuits

Peanut Crisp Biscuits

  • 1 cup sugar
  • 125 grams butter
  • 1 egg
  • Pinch salt
  • ¾ cups chopped peanuts
  • 1 cup cornflakes
  • ¾ cup plain flour
  • ¼ cup self-raising flour
  • ½ tsp baking soda
  • 1 cup rolled oats
  1. Cream butter and sugar well with electric beaters
  2. Add the egg and beat further
  3. Sift both self-raising and plain flour, salt and baking soda together and add to the creamed mix
  4. Add rolled oats, peanuts and cornflakes and mix well
  5. Spoon the biscuit mixture onto a greased tray and press down with a fork
  6. Bake at 180C for 10 mins or until golden
Capitol Restaurant Ginger Cookies

Capitol Restaurant Ginger Cookies

Thanks to Capitol Restaurant, Recipe Tom Hutchison - 9 out of 10 dunkability rating!

Cooking Time (includes ½ hour chill and 12 minutes cook) makes approx. 24 biscuits
Difficulty: Oh-so-easy
  • 2 x ½ cups white sugar
  • ½ cup soft brown sugar
  • ⅓ cup black strap molasses
  • 1 tsp vanilla paste (or seeds of 1 vanilla pod)
  • 225g butter
  • 1 large free-range egg
  • 2 ¼ cups plain white flour
  • 2 tsp baking soda
  • 3 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • ½ tsp salt
  • ¼ tsp black pepper
  1. Heat the oven to 180°C
  2. In an electric mixer with the paddle attachment, cream the butter, ½ cup white sugar and ½ cup brown sugar for 2 minutes until light and airy. (Scrape down the sides if necessary) Add the egg, molasses and vanilla and continue to mix until the mixture is smooth. Sift the flour, baking soda and spices over the mix, and incorporate on a low speed until the dough is just formed.
  3. Cover the dough and chill it for ½ hour.
  4. Grease 2 baking trays and roll out cookies to 3cm balls. Roll each ball in the remaining ½ cup of white sugar until its fully coated and arrange on baking trays. The cookies will expand, so place only 10 – 12 on each tray. Depress each cookie lightly and bake for 12 minutes.
  5. Cool for a few minutes, then dunk in your favourite drink.
Orange (Or Lemon) Biscuit Fudge Slice

Orange (Or Lemon) Biscuit Fudge Slice

  • 230 grams butter
  • 1 tin of sweetened condensed milk
  • 2 packets of wine biscuits
  • Grated rind of 2 orange/lemons
  • 170 grams shredded coconut
  • Icing sugar and lemon/orange juice for icing
  1. Place in a pot on low-medium heat the butter and condensed milk
  2. Mix constantly until all melted
  3. Crush the wine biscuits to desired consistency in the kitchen whizz or in a bag and rolling pin
  4. Add the crushed biscuits, coconut and rind of orange/lemon to the butter and condensed milk mix
  5. Thoroughly mix
  6. Add into a baking tray and refrigerate overnight
  7. Once hardened and cooled ice with thin lemon/orange icing
  8. Cut into desired slices and keep refrigerated (or in the freezer)
Cinnamon Crown Biscuits

Cinnamon Crown Biscuits

Thanks to Huggies
  • 2 egg whites
  • 2 ¼ cups icing sugar
  • 1 ½ cups ground almonds
  • 1 ½ Tbsp ground cinnamon
  • Crown shaped cookie cutter, but any shape will do.
  1. Beat the egg whites using a wooden spoon until they start to become stiff
  2. Add the icing sugar, ½ cup at a time until you create a smooth paste.
  3. Remove ⅓ cup of the mix and set it aside.
  4. Fold in the ground almonds and cinnamon to the remaining mix.
  5. Place the mix in the fridge for 30 minutes.
  6. Lightly dust your work surface with icing sugar and roll the mixture out to about 3 mm thick.
  7. Cut out the crowns using the cookie cutter. Keep dipping the cookie cutter in the icing sugar to help stop it sticking.
  8. Brush or spread the reserved icing on each crown, working it out to all the points.
  9. Leave the tray out to dry out the crowns for at least 2 hours if you can.
  10. Preheat oven to 150 degrees.
  11. Bake in the oven for 10-15 minutes.
  12. Leave on the tray until completely cooled.
Crumble Caramel Slice

Crumble Caramel Slice

  • 340 grams butter
  • 230 grams sugar
  • 2 tsp baking powder
  • 570 grams flour
  • 1 tsp vanilla essence
  • 2 Tbsp golden syrup
  • 1 tin condensed milk
  • 100 grams butter
  1. Melt 340 grams butter and mix with all base ingredients
  2. Press ¾ of the base mixture into baking tin (save ¼ for topping)
  3. For the topping – mix all topping ingredients together in a pot on low-medium heat until melted
  4. Mix well and pour over the base
  5. Crumble the set-aside base mixture over the caramel
  6. Bake at 180 C for 20-30 minutes (or until golden brown and the topping is bubbling)
  7. Cut while still warm and leave in containers to cool


Thanks to Huggies
  • ⅓ cup plain flour
  • 2 Tbsp chopped walnuts
  • 2 Tbsp flaked almonds
  • 2 Tbsp finely chopped glace cherries
  • 2 Tbsp mixed peel
  • 75g unsalted butter
  • ⅓ cup soft brown sugar
  • 180 g dark chocolate (chopped up)
  1. Preheat oven to 180 degrees.
  2. Line tray with baking paper
  3. Sift flour into a bowl. Add walnuts, almonds, cherries and mixed peel.
  4. Place butter and brown sugar in saucepan and stir over low heat until the sugar dissolves and butter melts. Remove from heat.
  5. Add the melted butter and sugar to the dry ingredients.
  6. Stir gently and avoid overmixing.
  7. Place teaspoons of the mix on the baking tray making sure to space them at least 6cm apart. Press them down gently using the side of a knife.
  8. Bake for 5 to 7 minutes
  9. Remove from oven and using the knife press the biscuits gently into rounds.
  10. Leave to cool on the tray for 10 minutes before transferring to cooling rack until completely cooled.
  11. Place the chocolate pieces into a heatproof bowl.
  12. Fill half a saucepan with water and bring to the boil. Remove from heat.
  13. Place bowl containing chocolate over it and stir until chocolate has melted. Alternatively you can melt the chocolate in the microwave, checking on it every 30 seconds or so.
  14. Using a flat bladed knife swirl the chocolate on the underside of the Florentines.
Afghans with Chocolate Icing and Walnuts

Afghans with Chocolate Icing and Walnuts

  • 400 grams of butter
  • 350 grams of flour
  • 125 grams cornflakes
  • 175 grams sugar
  • 50 grams cocoa
  • Icing sugar and cocoa for chocolate icing
  • Handful of walnuts for topping
  1. Soften butter
  2. Add softened butter with the sugar and beat to a cream
  3. Add flour and cocoa
  4. Add cornflakes
  5. Spoon onto a baking tray and bake at 180C for 15 minutes (or until desired brown)
  6. When cold, ice with chocolate icing and top with walnuts
Banana Cake

Banana Cake

Thanks to Huggies
  • 2 Cups Plain Flour
  • ¾ Cup Brown sugar
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 ¾ Cups mashed banana (2-3 bananas)
  • ½ Cup oil
  • ½ Cup milk
  • Walnuts and dried fruit for decoration (if desired)
  1. Preheat oven to 180 degrees
  2. Combine flour, sugar, baking powder and baking soda
  3. Mix banana and oil together
  4. Add banana mixture to dry ingredients
  5. Stir in sufficient milk to create a just-moist mixture
  6. Divide between 2 × 20cm cake tins or patty pans and bake for 20-25 mins
  7. Ice it using butter mixed with cocoa powder and icing sugar.
  8. Decorate with walnuts and apricots
Chocolate Cake

Chocolate Cake

  • 2 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp baking powder
  • ½ cup cocoa
  • 1 ¾ cups sugar
  • 2 eggs
  • 1 Tbsp vinegar
  • ½ cup oil
  • 1 cup milk
  • 1 tsp vanilla essence
  • 1 cup strong black coffee (4 teaspoons of instant coffee mixed with cup of boiling water)
  1. Sift all dry ingredients into a kitchen whizz and beat for 2 minutes
  2. While kitchen whizz is still running add all wet ingredients and beat for another 2 minutes
  3. The mixture will be really runny (this is ideal and how it should be)
  4. Bake at 180C for 1 hour or 1 hour 15 minutes (or until cooked through)
  5. Allow to cool and ice with chocolate icing or simply sprinkle with icing sugar
Anzac Ice Cream Sandwiches

Anzac Ice Cream Sandwiches

Thanks to Jana Macpherson (@the_macpherson_diaries)

This recipe is made in 4 parts; anzac biscuits, golden syrup caramel, ice cream and then assemble! See all recipes below.
  • 1 cup rolled oats
  • 1 cup thread coconut
  • 1 cup flour
  • 1 cup Chelsea Raw Caster Sugar
  • 125 g butter
  • 2 Tbsp Chelsea Golden Syrup
  • 1 tsp baking soda
  • 2 Tbsp boiling water
  1. Preheat oven to 180°C. Lightly grease a baking tray or line with baking paper.
  2. Combine the oats, coconut, flour, and sugar together in a large bowl.
  3. Melt the butter and golden syrup together in a saucepan on a medium – low heat.
  4. Dissolve the baking soda in the boiling water and add to the butter mixture.
  5. Pour the butter mixture into the dry ingredients and mix together.
  6. Roll tablespoons of the mixture into balls, and place on the tray, allowing room for them to spread quite far.
  7. Bake for 9-13 minutes, cooking one tray at a time.
Golden Syrup Salted Caramel
  • 75 grams of unsalted butter
  • 50 grams Chelsea Raw Caster Sugar
  • 50 grams Chelsea golden Syrup
  • 125mls cream
  • ½ – 1 tsp of sea salt (I used Maldon)
  1. Add butter, sugar and golden syrup to a saucepan and gently melt, bring to a simmer for approx. 3 minutes. Do not stir, but swirl every so often to move the mixture off the bottom of the pan.
  2. Add the cream and ½ teaspoon of salt. Swirl and then stir with a wooden spoon and taste. Add more salt at this point to suit your tastes. Cook for another minute and then take off the heat and place in a glass jug (or something similar). Set aside to cool while you make the ice cream.
Vanilla No Churn Ice Cream
  • 395 gram can of sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 cups cold cream
  1. Pour the sweetened condensed milk into a large bowl and add the vanilla. Mix.
  2. Whip the cream into stiff billowy peaks
  3. Mix a large spoonful of the whipped cream into the condensed milk. Gently does it. You are lightening the condensed milk so it is easier to fold into the rest of the whipped cream.
  4. Add the rest of the whipped cream to the bowl with the condensed milk. Fold it in gently. It may look lumpy but don’t be concerned. Keep folding and it will become soft and silky. A few lumps are fine. Do not over mix or it will not taste soft and silky.
  5. Transfer ¾ the mix to your container, I used a large loaf tin, and cover with baking paper and place in the freezer. And place the rest in a container in the fridge. Chill for an hour or so and then take off the baking paper and drizzle the cold salted caramel mix on top. Retrieve your other ¼ of the ice cream from the fridge and pour on top of caramel. Replace the baking paper and put back in the freezer to set.
  6. Freeze for a minimum of 6 hours
Assemble the Ice Cream Sandwiches
  1. Place a baking tray in the freezer and line with baking paper.
  2. Take the cooled biscuits set aside
  3. Get a knife and chopping board ready. I used an upended glass to get a circle shape for the ice cream. The ice cream melts easily so you need to work quickly.
  4. Take the ice cream out of the freezer and cut slices around an inch think then use your glass to cut a circle. Place the ice cream circle between 2 biscuits and place on the baking tray in the freezer to set together. Repeat. If the ice cream gets too soft put back in the freezer and resume sandwich making later on.
  5. Leave for a couple of hours to set and then enjoy to your heart’s content.