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Serves
20
serves
Prep
30
mins
Cooking
20
mins
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Choc Ice-Cream Sandwiches

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Directions
Step 1

Cream the butter and the sugar with an electric mixer until pale and fluffy. Add the egg and mix thoroughly.

Step 2

Sift together the flour, cocoa, baking powder and bi-carb soda. Gradually add the flour mixture to the creamed mixture to form a dough. Wrap dough in cling film and refrigerate for one hour.

Step 3

Preheat oven to 170oC. Line three oven trays with baking paper. Lightly flour the work surface and roll out the dough evenly to a thickness of approximately 5mm. Using a 6.5 cm round cookie cutter, cut approximately 40 shapes from the dough, re-rolling the scraps.

Step 4

Bake in the oven for 10-12 minutes on the middle shelf. Transfer to a wire rack to cool completely.

Step 5

Meanwhile, remove ice-cream from the freezer and allow to sit at room temperature for 10 mins. Place in a large bowl and mix until soft but not melted. Add softened choc-mint ice-cream to a 22cm x 32cm swiss roll tray and spread to a 2cm thickness. Return to freezer for 2 hours. Repeat with berry ice-cream in a seperate pan.

Step 6

Remove ice-cream from freezer. Using the same 6.5cm cookie cutter and working quickly, cut out 4 rounds of ice-cream. Return ice-cream tray to freezer. Sandwich between two shortbread biscuits. Continue until all sandwiches are complete. It is a good idea to place finished sandwiches into the freezer to avoid them melting on a warm day.

Ingredients
  • 225g unsalted butter, softened and cubed
  • 1 cup caster sugar
  • 1 large egg, beaten
  • 400g plain flour
  • 50g cocoa powder
  • 1 tps McKenzie's Baking Powder
  • 1/2 tsp McKenzie's Bi-Carb Soda
  • 2L choc-mint ice-cream
  • 2L berry ice-cream

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Related Products


  • McKenzie's Baking Powder 125g

  • McKenzie's Bi-Carb Soda 250g

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