Ingredients
Method
1.Preheat oven to 160°C. Line 2 large oven trays with baking paper.
2.Melt butter in a medium saucepan over medium heat. Add sugar, salt and cream. Cook, stirring, for 2 minutes or until well combined. Fold in flour and ground ginger (don’t overmix). Remove from heat.
3.Once mixture is cool enough to handle, work in batches, dropping 2 tablespoons of mix on top of each other onto prepared trays, leaving a 3cm gap between each dollop (mixture should spread to an 8cm round and make 12 rounds in total). Sprinkle macadamias, cranberries and glacé ginger evenly over the Florentines.
4.Bake Florentines for 22 minutes or until light-golden in the centre, rotating trays during cooking so they brown evenly. Cool on trays.
5.Microwave chocolate in a small bowl on high in 30-second bursts, stirring well between each burst, until melted. Cool slightly.
6.Scoop slightly softenedice cream into 6 large balls. Sandwich 1 scoop between 2 Florentines, placing Florentines top-side up. Gently press together to form even sandwiches. Dip each sandwich a third of the way down into melted chocolate. Place on a tray and freeze until chocolate sets.
7.Serve ice-cream sandwiches straight from the freezer.
Florentines can be made up to 3 days in advance. Store in an airtight container.
Note
