AIR Jordan 10 - Venom green Enjoy discount and fast free shipping AIR Jordan 10 - Venom green
Cranberry and orange ice cream sandwiches Bound to be the most popular part of the spread I have a penchant for ice cream sandwiches and spent most of my summer making versions of these. Chewy cookies teamed with soft ice cream are hard to beat. To make these more of a festive dessert I've spiked my vanilla ice cream with some orange liqueur and marmalade. Cranberries have been added to the cookies too, for a Christmas flavour. Makes 9 sandwiches (18 cookies) 3 x 125ml cartons vanilla ice cream1-2tsp orange liqueur1tbsp orange marmalade100g (3½oz) unsalted butter85g (3oz) dark brown soft sugar85g (3oz) light brown soft sugar½tsp salt125g (4½oz) plain flour½tsp baking powder50g (1¾oz) dried cranberries1 egg, lightly beatenRemove the ice cream from the freezer and allow to soften. Scoop it out into a bowl and stir the liqueur and marmalade through. Spoon the mixture back into the ice cream cartons and return to the freezer. Preheat the oven to 210°C/fan 190°C/gas 6. Melt the butter with the sugars and salt in a medium pan. Leave to cool to room temperature. Mix the flour, baking powder and cranberries in another bowl. Add the egg to the sugar and butter mixture and combine this with the flour mixture. Spoon 18 1tbsp-sized dollops onto 2 baking trays lined with baking paper, leaving space between them as they'll spread during baking. Bake for 12 minutes in the oven - they'll still be soft but will firm up out of the oven. Remove from the oven and transfer to a wire rack to cool. Take the ice cream tubs out of the freezer and place on their sides. Using a serrated knife, slice through the cartons to make 9 ice cream rounds (3 from each). Peel the cardboard away and sandwich each round between two cookies. Serve immediately, tied with a little string, if you like, or wrap each sandwich in clingfilm and return to the freezer to serve later.