Cheat’s dessert

Smash the ginger biscuits up into crumbs using a pestle and mortar, or place them in a clean tea towel and bash with a rolling pin.
Put them into a dish.
Peel and slice the oranges or clementines, making sure you remove any pips.
Now all you have to do to serve is put a scoop of ice cream one ach plate and either sprinkle with the ginger biscuit crumbs or serve a pile of the crunchy biscuit crumbs under the ice cream, and top with orange slices.
If you want to take this up a notch, bring the castor sugar and water to the boil on a medium heat until you have a golden caramel.
Remove from the heat, add the juice from the extra two oranges and stir it in to loosen the caramel syrup slightly.
Pour this over your sliced oranges so they marinate in the caramelised juices.
Divide the biscuit crumbs among four plates and top with a scoop of ice cream and some slices of caramelised orange.