Saturday, December 14, 2013

Ice cream sandwich

I used a crunchy caramel icecream for this, but chocolate or vanilla would be good too. Cookie recipe modified from this (though I doubled it):

125g unsalted butter, softened melted
1 1/4 C tightly packed brown sugar
1 tsp vanilla essence
1 egg, lightly beaten
1 1/2 C plain flour
1/2 tsp baking powder
pinch of salt
1 1/2 C chocolate bits

Preheat the oven to 180 degrees Celsius.  Place butter and sugar in a bowl and beat until light and creamy.  (For the record if you melt the butter you just need to mix in the sugar for about 30 seconds until it creams) 
Add vanilla and egg and stir to combine.
Stir in the sifted flour, baking powder and salt until just combined.  Fold through chocolate chips. Place spoonfuls of cookie mixture on a greased and lined baking tray, allowing room for spreading.
Cook for 15-20  12 mins, until they turn pale gold.
Allow to cool on the tray for 5 mins before placing biscuits on a wire rack to cool.

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