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Chocolate Chip and Ice Cream Cookie Sandwiches
Every morsel is a journey back to simpler food.
25 - 30 mins | Set Time: 30 - 60 mins
Makes 30 Cookies, 15 Sandwiches
INGREDIENTS
Metric
Imperial
125 g
butter (at room temp)
150 g
sugar
1
egg
1 tsp
vanilla
150 g
SASKO CAKE WHEAT FLOUR
Pinch of salt
1/2 tsp
bicarbonate of soda
150 g /1 cup
chocolate chips/chopped dark chocolate
1 l
vanilla ice cream
4.4 oz
butter (at room temp)
5.29 oz
sugar
1
egg
1 tsp
vanilla
5.29 oz
SASKO CAKE WHEAT FLOUR
Pinch of salt
1/2 tsp
bicarbonate of soda
8 oz
chocolate chips/chopped dark chocolate
0.22
gallons Vanilla ice cream
METHOD
Pre-heat the oven to 180*C
Grease and line 2 large baking trays
Beat the butter and sugar with an electric beater until light and thick, add the egg and vanilla and beat until combined
Sift the dry ingredients
Add the dry ingredients as well as the chocolate chips and fold together until you have a thick cookie dough
Spoon dollops of the cookie dough into your palms, roll into balls about the size of large marbles
Place on the baking sheets at least 5 centimetres apart as they will spread as they bake
Bake in the oven for 8-9 minutes – they should still be slightly gooey in the middle when you take them out of the oven
Allow to cool slightly before taking off the baking paper
Transferring to a wire rack to cool completely
To assemble:
Make the cookie sandwiches by spooning and then spreading generous amounts of ice cream onto half of the cookies
Seal using the remaining half of the cookies
Immediately store in an airtight container in the freezer until needed
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