Florentine ice-cream sandwiches

Preheat oven to 180C. Line 2 large baking trays with baking paper.

Combine the cranberries, almonds, pistachio and flour in a medium bowl.

Stir butter, golden syrup and sugar in a saucepan over a low heat for 4-5 minutes or until combined. Stir for 1 minute. Remove from heat. Stir in vanilla. Stir in flour mixture.

Place tablespoonfuls of mixture, about 5cm apart, on the trays. Use wet fingers to flatten into 6cm discs. Bake for 8-10 minutes or until golden. Cool on trays.

Spread the base of each biscuit with chocolate to coat. Set aside, chocolate-side up, on wire rack for 5 minutes to set. Divide the ice-cream among half the biscuits. Top with the remaining biscuits.