Toffee apple ice cream sandwiches

To finish

Crushed honeycomb, for rolling the exposed ice cream edges

Soft caramel or toffee sauce, optional

Method

1. Brown the butter: Melt the butter in a small saucepan over medium heat and continue cooking until the milk solids turn golden and smell nutty. Remove from the heat and cool for 10–15 minutes.
2. Make the cookie dough: Stir the brown butter with both sugars. Add the egg, vanilla and FW Toffee Cream Dream flavour concentrate. Mix in the flour, bicarbonate of soda and salt until just combined.
3. Chill the dough for 20–30 minutes. Meanwhile, heat the oven to 175°C conventional (165°C fan) and line two trays with baking paper.
4. Portion into 12–16 even balls, depending on the sandwich size you want. Flatten slightly—you want the cookies to be flat and thin. Bake for approximately 9–11 minutes, until the edges are set but the centres are still soft. It’s important your cookies are slightly chewy, not hard. Cool completely.
5. Flavour the ice cream: Let the store-bought ice cream soften only until it can be stirred. Fold through 1 tsp TFA Green Apple flavour concentrate, taste, then increase gradually if needed. Work quickly so the ice cream does not melt.
6. For a neat finish, spread the flavoured ice cream about 2–2.5 cm thick in a lined tray and freeze until firm, then cut rounds to match the cookies. Alternatively, scoop directly onto the cookies.
7. Sandwich the ice cream between pairs of completely cooled cookies. Press gently, then smooth the exposed edge with a small palette knife.
8. Roll the exposed ice cream edge in crushed honeycomb. Freeze the assembled sandwiches for at least 3–4 hours, preferably overnight, until completely firm.
9. Optional: Add a small drizzle of caramel/toffee sauce immediately before serving or filming.