Lamington Ice-Cream Sandwich

Cook Time 1 hour and 30 minutes

Servings 10


Coconut Biscuits
190g Unsalted Butter
110g Caster Sugar
185g Plain Flour
20g Cocoa Powder
15g Baking Powder
110g Desiccated Coconut
40g Course Ground White Chocolate
45g Milk 3.5% Fat (Full Cream)

White Chocolate and Vanilla Sponge
210g Unsalted butter, softened
255g Soft light brown sugar
30g Pure Icing Sugar
1 Vanilla Pod, scraped
120g White chocolate, melted
5 Eggs
100g Plain Flour
30g Ground Almonds
Pinch Salt

Coconut Ice Cream Discs
2L Store bought coconut Ice-Cream
Raspberry Jam

Chocolate Dip
500g Dark Chocolate
Shredded Coconut


To make the coconut biscuits, cream the butter with the sugar in an electric mixer fitted with the paddle attachment. Sieve the flour with the cocoa powder and baking powder and add to the creamed butter & sugar. Incorporate well and add the remaining ingredients, mix to a dough and transfer to a lightly floured worktop. Flatten the dough and wrap in cling film and rest in the fridge for 20 minutes. Remove from the fridge and allow it to come to temperature before rolling out on a lightly floured work surface to a thickness of ½ cm. Cut round biscuits from the dough using a 65mm diameter round cutter. Place the biscuits onto a baking tray lined with baking parchment and bake in an oven pre-heated to 170C for 12 minutes or until cooked. Remove from the oven and allow to cool.

To make the sponge, blend the icing sugar and ground almonds together briefly. Cream the butter with the sugar and vanilla seeds in an electric mixer fitted with the paddle attachment. Add the melted chocolate and then the eggs one at a time. Mix well and add the remaining ingredients. Spread the mix into 2 lined non stick baking trays 26cm X 16cm. Bake the sponge in an oven preheated to 180C for 20 minutes or until cooked. Remove from the oven and allow to cool in the tin before turning out onto a chopping board. Cut out discs using a 30mm diameter pastry cutter. Take a small 15mm diameter cutter and cut out the centre of the sponge discs. Place the sponge discs onto a tray and store in the fridge.

To prepare the ice-cream discs, Line a non stick baking tray 26cm X 16cm with baking parchment or go between. Place the coconut ice cream into an electric mixer fitted with the paddle attachment and gently soften the ice cream. Transfer the ice cream into the lined tray and smooth down with a palette knife. Freeze for an hour before removing from the freezer, cut out discs of ice cream using a 65mm pastry cutter, once cut out place the ice cream discs onto another lined baking tray and store in the freezer for 30 minutes, all excess ice cream can be put back into the tub and back into the freezer. Remove the frozen ice cream discs and cut a hole out of the centre of the ice cream using a 30mm pastry cutter, place the cut out ice cream back into the freezer in the tub and place the cut sponge rings into the vacant cavity. Pipe or spoon raspberry jam into the sponge cavity in the ice cream discs and place into the freezer.

To make the chocolate dip, melt the chocolate either in a microwave or over a double boiler.

Finally, to assemble take 10 X cooked coconut biscuits and place them down onto a tray. Put 10 X coconut ice cream discs filled with the sponge and jam and place them onto the biscuits. Top off the ice creams with the 10 X remaining biscuits and press to stick down well. Dip the sandwiches in the melted chocolate and roll quickly in the shredded coconut. Store in the freezer until ready to serve.


Lancashire Hotpot


Lamb Wraps with Green Tahini