Pistachio & white chocolate ice cream cookie sandwiches
A handful of heaven. These are seriously a super fine cookie and real easy to bake. Give them a go today (and tomorrow).
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Servings
6 portions
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Serves
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Ingredients
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Method
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Step 1
Preheat the oven to 165°c (fan).
Step 2
In the large mixing bowl, cream together the butter and sugar with the electric hand whisk.
Step 3
Add the egg and mix until combined, before adding the flour, bicarbonate and salt. Mix well with your hands. When the dough starts to come together, add 150g chopped white chocolate and 50g of chopped pistachios. Bring together to form a ball of dough.
Step 4
Roll the dough into 12 evenly sized balls and place on the lined baking tray, 6 at a time as the cookies need space to spread as they bake.
Step 5
Bake in the oven for 7 minutes, turn the tray and bake for a further 7 minutes then allow the cookies to cool completely. Repeat with the rest of the cookie dough balls.
Step 6
When the cookies are cool, sandwich two together with a generous scoop of ice cream and decorate as you wish – melt the remaining white chocolate in the microwave in 10 second increments (stirring between each to be careful that it doesn’t burn) and dip them, roll them in the remaining chopped pistachios, do both or leave plain!
