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1
Put molasses in heatproof bowl.
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2
Sprinkling the baking soda over top then adding the boiling water.
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3
Whisk.
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4
Blend flour to the salt in a large bowl.
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5
In other bowl cream the margarine and the sugar Then add the flour mix and then add the moslasses mix and beat until it forms a soft dough.
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6
Divide, wrap in plastic and chill for one hour.
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7
Put the dough ball into 2 sheets of wax paper.
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8
Roll into 8 1/2 inch by 12 1/2 inch shape and remove top sheet.
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9
Use a sharp knife and trim dough edges then cut into 12 2x4 inch rectangles.
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10
Prick with fork.
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11
Transfer to a cookie sheet.
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12
Chill for 30 minutes.
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13
repeat wtih remaining dough.
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14
Preheat oven to 325F Grease the cookie sheets.
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15
Transfer the rectangles.
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16
Bake 8 to 10 mins or until set but still soft.
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17
Franfer to wire rack and cook completely unless you want soup.
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18
Meanwhile scoop the sorbet and ice cream together and blend with a wooden spoon.
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19
Freez 20 mins or until firm.
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20
When bread is cooled, spread the ice cream on the bread.
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21
Pat filling down with a spatula.
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22
Place the second cookie on top.
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23
Press down gently.
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24
NOTE GENTLY.
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25
Too much pressure and you will have an interesting jigsaw pattern.
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26
Scrape away the filling that goes past the edge.
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27
Use it to fill in the corners.
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28
Smooth.
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29
Repeat with remaining cookies.
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30
Wrap in plastic wrap and freeze until firm about 30 minutes.
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31
Note of course other flavors besides lemon can be used.
