RASPBERRY RIPPLE ICE CREAM SANDWICHES - ScottyBrand
The home of wholesome Scottish produce.
Ingredients
- 300g Scotty Brand Raspberries
- 50g caster sugar
- 50ml water
- ¼ tsp vanilla paste
- 110g unsalted butter, at room temperature
- 130g soft light brown sugar
- 1 egg
- 150g plain flour
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- ¼ tsp salt
- 600ml double cream
- 1 tin condensed milk
- Zest of 1 lemon
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