This is the ultimate way to have tea and biscuits. This came out as a semifreddo, because I was too impatient to wait for it to freeze completely, but by all means freeze it longer and have this as ice cream.
I also wanted to photograph it outdoors, but living in England NEVER rely on the weather, as it was chucking it down with rain, so enjoy the wonders of the flourescent lighting in our kitchen.
Ingredients (serves 1-2)
1 cup of (light) coconut milk (about 1/2 a can)
1/4 cup plain white flour
1/4 cup dark muscuvado sugar
1/4 cup vegan butter or spread
1/4 tsp ginger
1/4 tsp nutmeg
1/2 tsp cinnamon
1. Pre heat the oven to 175 degrees C.
2. Mix the flour, butter and sugar in a bowl, until it becomes a thick paste.
3. Spread out evenly onto a greased pan and put in the oven.
4. Meanwhile, mix the coconut milk and spices, along with an optional tsp of dark muscuvado sugar in a bowl. You CAN gently simmer it in a pan, to help everything dissolve, but I found this unnecessary and quite like the ‘grainy’ look that it leaves.
5. Take the biscuit dough out of the oven, and leave to cool for 5 minutes or so. It shouldn’t be cooked, it should still be somewhat dough like. Cut or pick off about 2/3 of the mixture, break it up into small pieces and add to the dough.
6. Slice the remainder into rectangular pieces and put in the oven for a further 7 minutes.
7. Put the cream mix in the freezer for about 2 hours (i only managed to wait half of this, so if you want semifreddo then just one hour)
8. Serve with the biscuits, and crumble some on top for decoration