Sandwich cookies

Makes 12 90 minutes + 5 hours
A cookie sandwich offers the best of both worlds. Why have to choose between cake and ice cream when you can have both? This cookie sandwich is perfect for a break in the sun.
Sandwich cookies
Rating: (0ratings)

Ingredients

    Vanilla ice-cream

    • 8 egg yolks
    • 130-170 g Dansukker Granulated Sugar
    • 1 tsp Dansukker Vanilla Sugar
    • 400 ml milk
    • 300 ml whipping cream
    • 280 g Dansukker Glucose Syrup

    Cookies

    • 60 g almonds
    • 60 g hazelnuts
    • 100 g dark chocolate
    • 230 g butter at room temperature
    • 260 g Dansukker Soft Brown Sugar
    • 1 tsp Dansukker Vanilla Sugar
    • 1 egg
    • 330 g plain flour
    • 1 1/2 tsp bicarbonate of soda

    Start with the ice-cream. In a bowl, whisk together the egg yolks, sugar and vanilla sugar.

    In a saucepan, bring the milk, cream and glucose syrup to the boil. Beat the egg mixture into the hot milk mixture.

    Sieve through a fine-meshed sieve and leave to cool. Churn the mixture in an ice-cream maker or pour into a rectangular mould, approx. 18x25 cm, and freeze for at least 5 hours.

    Meanwhile prepare the cookies. Preheat oven to 190 °C.

    Chop the almonds, hazelnuts and chocolate and set aside. Beat the butter, soft brown sugar and vanilla sugar until fluffy and then add the egg.

    Combine the dry ingredients in a bowl and fold them into the mixture. Mix in the nuts and chocolate.

    Divide the dough into 45 pieces and roll into spheres. Place them on a baking sheet lined with baking parchment and flatten them firmly. Bake in the centre of the oven for approx. 8 min. Leave to cool.

    Remove the vanilla ice-cream from the freezer and cut out rounds of ice-cream using a cutter. Put the ice-cream filling between two cookies and return them to the freezer for a few hours.

    Tip! Any cookies left over can be frozen and served at summer get-togethers.

    The recipe was made by

    Dansukker