Cookie ice-cream sandwiches

ingredients

• Cookie ice-cream sandwiches

  • 2 3/4 cup plain flour
  • 1/2 cup cocoa
  • 2 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 180 gram unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 tablespoon milk
  • 1 litre chocolate ice-cream, slightly softened

method

• Cookie ice-cream sandwiches

  • 1

    Preheat oven to 180°C/160°C fan-forced. Sir flour, cocoa, baking powder and salt in a bowl. In a second bowl beat butter, vanilla and sugar until pale and fluffy. Mix in eggs and milk to combine. Add flour mixture and mix together.

  • 2

    Shape dough into two flat discs. Wrap in cling wrap and refrigerate for 1 hour.

  • 3

    Roll out dough on baking paper. Use cookie cutters to cut out rounds. Place cookies on baking sheet lined with baking paper. Refrigerate for about 30 minutes, until firm.

  • 4

    Use fork to prick holes all over the surface of cookies. Bake in preheated oven for about 15 minutes, until firm. Cool on wire rack.

  • 5

    Dollop a scoop of ice-cream onto a cookie. Place another cookie on top and press down lightly. Use palette knife to neaten around edges. Repeat with remaining cookies and pop in the freezer to harden. Enjoy!

notes

Ice-cream sandwiches can be stored in an airtight container in the freezer for up to four days. A great summery treat for kids - of all ages!