Ginger Triangles
The smooth, subtle flavour of green tea ice cream complements crunchy ginger-flavoured cookies.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 332 |
| pro | 5 g |
| total fat | 14 g |
| sat. fat | 9 g |
| carb | 47 g |
| fibre | 1 g |
| chol | 62 mg |
| sodium | 194 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 15% |
| vit A | 15% |
| vit C | 2% |
| folate | 16% |
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3 cups (750 mL) green tea ice cream
Ginger Cookies:
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) packed brown sugar
1/4 cup (50 mL) granulated sugar
1 egg
1/4 cup (50 mL) fancy molasses
1 tsp (5 mL) vanilla
2-1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) ground ginger
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) each baking soda and salt
1 tbsp (15 mL) crystallized ginger, thinly sliced
Preparation:
Ginger Cookies: Line 2 rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat together butter and brown and granulated sugars until fluffy; beat in egg, molasses and vanilla. In separate bowl, whisk together flour, ground ginger, baking powder, baking soda and salt. Add all at once to butter mixture; stir until blended.
Place on parchment paper. Using paper as support, roll into 3-inch (8 cm) diameter log; flatten sides to form triangle. Freeze until firm enough to slice, about 30 minutes. Cut into scant 1/4-inch (5 mm) thick slices; press 1 slice ginger into centre of each. Arrange, 1 inch (2.5 cm) apart, on prepared pans.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until bottoms are slightly darkened, about 12 minutes. Let cool on pans for 3 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container; store at room temperature for up to 5 days or freeze for up to 2 weeks.)
Spread bottoms of half of the cookies with 1/4 cup (50 mL) ice cream each. Top with remaining cookies, pressing gently to spread ice cream to edge. Smooth edges with palette knife or small knife. Wrap in groups of 6 in plastic wrap; freeze in airtight container until firm, at least 4 hours. (Make-ahead: Freeze for up to 2 days.)
Additional Information
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Variation
Flavoured Triangles: Replace green tea ice cream with vanilla, lichee, mango, ginger or chocolate ice cream alone or mixed with 1/2 cup (125 mL) finely chopped crystallized ginger.
Source
Canadian Living Magazine: June 2004
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