Step 1: Preheat fan forced oven to 180C.

Step 2: Line two baking trays with baking paper.

Step 3: Beat the butter and sugars together in an electric mixer for 5 minutes or until light and fluffy. Add the treacle and egg and beat again until incorporated. Stir in the remaining biscuit ingredients.

Step 4: Roll the mixture into balls, approximately 2 tablespoons of mixture per ball. Roll the balls in caster sugar and press down with the back of a spoon to flatten slightly. Leave a gap of at least 5 centimetres between each ball.

Step 5: Bake for 8 minutes, or until browned. Remove from oven and cool on wire trays.

Step 6: To serve, place scoops of Burnt Fig, Honeycomb and Caramel Ice Cream between cooled ginger biscuits.