Chocolate Gingerbread-men Sandwiches

Preheat oven to 190°C/170°C fan-forced. Line 2 large baking trays with baking paper. Using an electric mixer, beat butter and sugar in a large bowl until pale and creamy. Add syrup and egg and beat until combined. Stir in flour, cocoa powder, ginger and bicarbonate of soda. Turn dough out onto a clean work surface. Knead until smooth. Press into a disc, wrap in baking paper and refrigerate for 30 minutes.

Roll dough out between 2 sheets of baking paper until 5mm thick. Using a 10cm gingerbread-man biscuit cutter and working in batches, cut 16 gingerbread men from dough (re-roll dough in-between batches). Transfer to prepared trays. Bake for 10-12 minutes or until slightly firm to touch. Cool completely on trays.

Place chocolate in a microwave-safe bowl. Microwave on high for 1 minute, stirring, or until smooth. Place gingerbread men on a wire rack set over a tray or a sheet of baking paper. Drizzle chocolate over cooled gingerbread. Decorate with ginger to resemble buttons. Set aside for 30 minutes or until chocolate sets.

Using scissors, carefully remove ice-cream from container. Place ice-cream on a board and cut into 8 equal slices. Using a 10cm gingerbread-man biscuit cutter, cut 8 men from ice-cream. Sandwich ice-cream between 2 gingerbread men. Freeze for 1 hour or until ready to serve.