Baking / Deserts
Ice Cream Sandwich
1 1/3 cups Dutch-process cocoa powder
1 1/2 cups flour
1/4 tsp salt
220g butter, softened
2 cups sugar
2 large eggs
1 tsp vanilla extract
vanilla ice cream
1 can caramel condensed milk
80g toasted crushed hazel nuts
Sift together the cocoa powder, flour and salt in a large bowl.
Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla,
Add the dry ingredients and mix just until incorporated. scraping the bottom of the bowl with a rubber spatula.
Divide the dough into 2 pieces, place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour.
Stamp out with a 2 or 3-inch round cutter and place the cookies 2 inches apart on baking sheets and chill for 20 minutes. Preheat the oven to 160c.
Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
Sandwich the ice cream and caramel between two biscuits then roll the sides through the nuts, serve immediately.