How to make: ice cream cookie sandwiches

Ingredients

(will serve 10)

• 125g caster sugar
• 100g brown sugar
• 225g self-raising flour
• 125g butter (melted)
• 1 tsp vanilla extract
• 1 egg
• 100g Callebaut Gold Chocolate Callets or Callebaut 823 Milk Chocolate Callets or Callebaut W2 White Chocolate Callets
• 1 scoop of ice cream per sandwich
• Additional callets (for decoration)

Prep time: 20 mins​

Baking temp: 160°C​

Method

• Combine the sugar and melted butter and add the flour, vanilla extract, chocolate callets and salt (to taste)
• Add the egg then mix together to form a dough
• Divide dough into 20 pieces and roll each to form a ball, flatten slightly and place on a greased baking tray
• Leave enough space around each cookie to prevent them from sticking together
• Bake at 160°C for 10 to 15 minutes, until the edges are golden but the cookies are still soft in the centre
• Leave to cool
• Sandwich together with ice cream and dot with callets before serving

NB. ​This recipe gives the option to use Callebaut Gold Chocolate Callets, Callebaut 823 Milk Chocolate Callets or Callebaut W2 White Chocolate Callets.​

And to drink?

What better way to celebrate this tasty summer recipe than with a sparkling wine such as Prosecco. Its light, zesty flavours complement this fresh summery recipe and add a sense of fun to this hand-held treat.