• Golden Gaytime shortbread sandwich (Billie Justice Thomson)Source: Billie Justice Thomson

The malt crumb will make more than what you need but will keep in an airtight container for up to 1 week and use it on ice-cream. #BringBackTheClassics

Makes
20

Preparation

1hr
20min

Cooking

20min

Skill level

Easy
By
Average: 4.8 (22 votes)
Yum

An absolute classic of any ice-cream connoisseur, the flavours and textures of this ice-cream have always fascinated me, so I’ve recreated them into something that can bring back a little bit of summer and nostalgia into our lives. It’s a true classic.

For a quicker version of this recipe, you can replace the malt crumbs with store-bought Golden Gaytime crumbs which are available in tins from Australian supermarkets during selected times of the year. Alternatively, you can use crushed plain sweetened biscuits as well.

Ingredients

Shortbread

  • 300 g unsalted butter, softened
  • 375 g (2⅓ cups) plain flour
  • 150 g caster sugar
  • Pinch of salt

Malt crumb

  • 300 g (2 cups) plain flour
  • 440 g (2 cups) caster sugar
  • 30 g (¼ cup) cornflour
  • 85 g (¾ cup) milk powder
  • 30 g (¼ cup) powdered malt
  • 250 ml (1 cup) vegetable oil

Caramel buttercream

  • 220 g (1 cup) caster sugar
  • ¼ tsp lemon juice
  • 165 ml thickened cream
  • Pinch of salt
  • 250 g unsalted butter, softened
  • 185 g (1½ cups) icing sugar

Chocolate coating

  • 500 g milk chocolate

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time: 1 hr

1. For the shortbread, preheat the oven to 160°C. Lightly grease 2 baking trays and line with baking paper.

2. Using a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Sift in the flour, sugar and salt, then add to the creamed butter and mix on the slowest speed just until mixture comes together.

3. Transfer the dough to a lightly floured surface, shape into a disc, then roll out until 3-5 mm thick and cut into 4 cm squares. Place onto the lined trays and bake for 15 minutes or until light golden. Remove from the oven and set aside to cool completely.

4. For the malt crumb, sift all the dry ingredients into the bowl of a stand mixer. With the motor on slow speed, gradually add the oil, 60 ml (¼ cup) at a time until mixture resembles soil and is forming pebble-like pieces.

5. Gently stir the mixture to form more consistent pebble shapes. Scatter the mixture over 2 baking trays lined with baking paper and bake at 160°C for 5-8 minutes or until dry and light golden. Remove from the oven and set aside to cool.

6. For the caramel buttercream, place the sugar, lemon juice and 60 ml (¼ cup) water in a saucepan and bring to the boil over medium-high heat and then brushing down the side of the pan with a wet brush to dissolve any sugar crystals. Simmer until the syrup becomes an amber colour- you will need to keep a close eye on it to make sure it doesn’t burn. Immediately remove from the heat and carefully pour in the cream. Add a pinch of salt, stir until well combined, then set aside to cool.

7. Using a stand mixer fitted with the whisk attachment, beat the butter until light and creamy. With the motor on slow speed, gradually add the icing sugar until well combined. Increase the speed to high and beat for 2-3 minutes or until light and fluffy. Reduce the speed to slow, then gradually pour in the cooled caramel until the buttercream reaches your desired taste and sweetness. Spoon into a piping bag fitted with a plain wide nozzle.

8. To assemble, pipe a 1 cm-thick layer of caramel buttercream onto half the shortbread, then top with the remaining shortbread. Refrigerate for 30 minutes or until chilled.

9. Melt your chocolate in a heatproof bowl over boiling water, ensuring the bottom doesn't touch the water and stirring until smooth. Once completely combined set aside for a couple of minutes to cool.

10. Dip the chilled biscuit sandwiches in the chocolate to completely coat them, allowing the excess to drain off. Coat in the crumb then refrigerate until set.

Notes

• You can use 500g of dark chocolate if you prefer.

• The crumbs might make more than you need but will keep in an airtight container for up to 1 week. They’re delicious sprinkled on plain ice-cream so won’t go to waste.

• To temper the chocolate for the coating, place two-thirds of the chocolate in a microwave-safe bowl and cook in 15-20 seconds bursts, gently stirring after each burst until the chocolate has mostly melted but there are pieces of chocolate visible. Be very careful not to overheat the chocolate or it will burn. Remove from the microwave and gently stir until completely melted. Add the remaining chocolate, gently push them under the melted chocolate and stand until melted. 

 

Lead illustration by Billie Justice Thomson.