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GF Ginger Cookie Gelato Sandwich

GF Ginger Cookie Gelato Sandwich

Since I started cooking in the kitchen at Stranded Gourmet I have been learning to make lots of new things, one of which is the delicious choc fudge cookie. Before working at the cafe I had never had much experience with cookies, so I wanted to experiment a little further. Since I love ginger, I decided to try my hand at making ginger cookies. To add a little summer twist, and with the weather being so hot lately, I decided to cool this dish down by sandwiching gelato in-between each cookie (as you do), taking this dessert to the next level!

I served these at a dinner party the other night, and a word of advice.....eat them fast, otherwise you might end up mopping up gelato soup with ginger cookie (still delicious I might add!) My favourite combination was the pistachio flavour, although having all the different flavours makes it more fun and gives your guests options.

GF Ginger Cookie Gelato Sandwich 
2 cups gluten free all-purpose flour, 2 tsp ground ginger, 1 1/2 tsp salt, 1 tsp gluten free baking soda, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 125g unsalted butter (soft), 1/2 cup caster sugar, plus extra for rolling and flattening, 1 egg, 1/4 cup agave nectar, 1/2 cup finely chopped crystallised ginger, pistachio gelato, mango gelato, raspberry gelato. 

Preheat oven to 180 degrees, line 2 trays with baking paper. Whisk GF flour, ground ginger, salt, GF baking soda, cinnamon, and cloves in a bowl. With an electric mixer on medium speed, beat butter and sugar until pale and fluffy, 2 to 3 minutes. Mix in egg, then add agave nectar and candied ginger. Reduce speed. Gradually mix in flour mixture. Wrap dough in plastic, and refrigerate until slightly firm, 30 minutes.

Place extra sugar in a shallow dish. Roll heaped tablespoons of mixture into balls. Roll balls in sugar to coat evenly. Place on prepared trays, 8cm apart. Using the bottom of a glass dipped in sugar, press dough to flatten till it is 1 cm high. Bake until edges are golden brown, 10-12 minutes. Let cool completely. 

Spread generous scoop of gelato between 2 cookies. Repeat, alternating gelato flavours. Serve immediately, or freeze in airtight containers for up to 3 hours.

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