Join us for a delicious dessert called a biscuit ice cream sandwich.
- Salt-free butter: 3/4 cup
- Butter: 1/2 cup
- Eggs: 2 pieces
- Vanilla extract: 2 teaspoons
- Sugar: 2 cups
- Flour: 2 cups + 2 tablespoons
- Cocoa powder: 3/4 cup
- Baking soda: 1 teaspoon
- Salt: 3/4 teaspoon
- Ice cream : To the extent necessary
Preheat the oven to 350 degrees Fahrenheit. In a large bowl with an electric mixer, mix the unsalted butter, butter and sugar until light and fluffy (about 3 minutes). Add eggs and vanilla on medium speed to mix. In a separate bowl, combine baking powder, salt, cocoa powder and flour. At low speed, add the butter mixture to the dry mixture until just mixed.
Pour 1/2 cup of extra sugar into a small bowl. Roll the dough into walnut-sized balls and roll in the sugar. Place them at intervals on an oven tray covered with greaseproof paper. Using the back of a spoon, flatten each ball as thick as the picture. Cook for 8-10 minutes until the procedures begin to crack. Let the cookies cool on the baking sheet for 5 minutes and then place them on a wire rack.
While the cookies are cooling, take out the ice cream to soften it. Once the cookies have cooled, and the ice cream has softened, place a large scoop of ice cream on one cookie, and carefully place another cookie on top. Press firmly but gently to prevent the cookies from breaking. Use a knife or spatula to wipe the ice cream that protrudes from the edge. Freeze for at least 1 hour to harden the ice cream. Repeat this with all cookies.