Tart London: How to make sandwich biscuits

It’s funny how the things your parents make you do as a family when you’re young, when you’d rather be with your friends, are the things you do for pleasure when you grow up: long muddy walks on Hampstead Heath, visits to art exhibitions or museums.

As children, such trips felt like boring chores. Our poor parents would have to put up with bratty tantrums as they dragged us out. But looking back, it wasn’t all bad, and that was mostly because of the ice cream van, whose nostalgic chimes would get all the neighbourhood children running out of their houses, and which would offer sweet treats as welcome consolation on long, tedious, wet walks. A favourite of ours was the ice cream sandwich. It was revolutionary — a complete game changer — and it would always put us in a good mood.

These sandwiches are a bit of a tweak on that classic. They’re something we love to eat mid-afternoon in the office, with a cup of tea and a bit of Magic Radio blasting out. Replacing the ice cream with homemade cashew-nut butter is a lovely, healthy alternative. Fingers are kept clean, and the sandwiches will last up to a week in the biscuit tin.

Making any kind of biscuits, including chocolate ones, shouldn’t be something we only do as children before relying on the supermarket selection as adults. They are so easy and enjoyable to bake at home — and you can ensure your own biscuits have just the right level of chewiness and crunch, plus plenty of your favourite ingredients.