I consider Honey Cake to be the Jewish equivalent to Fruit Cake. It’s always served at Rosh Hashanah (the Jewish New Year) celebrations but no one really likes it.
Honey figures prominently in Rosh Hashanah menus as it symbolizes our desire for a sweet new year. The choice of honey was brilliantly explained on the website torah.org with this insight:
“A bee can inflict pain by its sting, yet it also produces delicious honey. Life has this same duality of potential. We pray that our choices will result in a sweet year.”
But nowhere is it written that honey must be baked into a cake. This year, Salted Honey Gingerbread ice Cream Sandwiches are on the menu. I’m a rebel.
Watch how they come together.
The cookie stamps I used are from Nordic Ware. Rolling the cookie dough in granulated sugar prevents the cookie from sticking to the cookie mold. You could certainly just bake the cookies without the bee themed stamps, but I couldn’t resist.
I tested out this recipe this summer and I wrapped each ice cream sandwich individually in plastic wrap and stored them in the freezer. We quickly discovered that the frozen cookies become rock hard making the sandwiches really difficult to eat. So in the recipe, I suggest you cut out the ice cream circles and store them a baking sheet wrapped in plastic wrap in the freezer. Assemble the sandwiches, with the room temperature, soft and chewy cookies, just before you want to eat them.
The addition of the salt to the honey ice cream keeps it from being cloyingly sweet. The spicy chewy ginger cookies are a perfect match for the sweet honey ice cream. Wishing you all a sweet and healthy new year.
Click here to print recipe for Salted Honey Gingerbread Ice Cream Sandwiches.
