RECIPES WITH ICE-CREAM
Ice-cream filled cookies
Preparation time: 2 hours
Baking time: 15 minutes
INGREDIENTS (for 12 cookies)
150 g butter, at room temperature
110 g granulated sugar
110 g soft demerara or light brown sugar
½ tsp salt
1 medium egg
5 g vanilla extract
200 g all-purpose flour, sifted
½ tsp baking soda
STAMOU ice cream (chocolate, pistachio, strawberry, and stracciatella ice cream are used in this recipe)
METHOD
- Place the butter, granulated sugar, brown sugar, and salt in the mixer bowl and beat with the paddle attachment, on medium speed for 5 minutes.
- Add the egg and vanilla extract and continue beating, until the egg is incorporated into the mixture.
- Add the flour and baking soda and beat for a few seconds, until the mixture is smooth. When a dough forms, cover it with cling film and place it in the fridge for 1 hour.
- Preheat the oven to 180°C (with fan).
- Line a baking sheet with greaseproof paper.
- Divide the mixture into 10 equal pieces, shape them into rounds and place them on the baking sheet. Leave plenty of space between them, because they will spread a lot during baking.
- Place in the freezer for 30 minutes.
- Transfer the baking sheet to the oven and bake the cookies for 13-15 minutes.
- Remove, and when the cookies have fully cooled, place a scoop of ice cream on top of one cookie and cover with another, to create a “sandwich”.
Watch the video for the recipe here
@stamoudairy
