se7en

We have had a week of serious Indian Summer (if you can call it that in the middle of winter) and the Hoods have been doing school in record time so that we can spend the afternoon dashing around on the storm swept beach. Well long hot afternoons on the beach and ice cream comes to mind… I remember seeing ice-cream cookies somewhere but couldn’t remember where and then I went googling and they all looked like far more work than I wanted to spend!

This is what you are aiming for – trust me you want to make these – the cookies are sticky rather than crunchy, more like brownie mixture. The ice cream is just any ice cream you have in stock.

Let’s Meet the Players:

• 1/2 cup of butter
• 1 cup of brown sugar – I used the sticky kind, I want slightly gooey cookies
• 2 eggs
• 1 teaspoon of vanilla essence
• 100g (3.53 ounces) slab of dark chocolate – Lindt of course!
• 2 and 1/2 cups of cake (all purpose) flour
• 1 teaspoon of baking powder
• 1/4 teaspoon of salt

• ice cream of course! – we used about half a 2 litre (0.53 gallons) tub.

Let’s Play the Game:

Step 1: Cream the butter and sugar together. Then add an egg and beat. And add the other egg and beat. Then add the vanilla essence and beat.

Step 2: Break up your chocolate in a bowl and microwave it on low until it is melted. Check it and stir it – you don’t want it to bubble at all.

Step 3: add the melted chocolate to your sugar mixture and beat some more.

Step 4: Add your flour, baking powder and dash of salt. Beat it all together and you will end up with a sticky dough.

Step 5: Leave the dough to stiffen up in a the fridge for about half an hour. Then roll it out on a floured surface. Cut it into rectangles of roughly equal size and pop them onto a baking try. We pricked them with a fork for the aesthetic appeal. Bake them in a medium oven, 180 degrees Celsius (356 degrees Fahrenheit) (300 degrees Fahrenheit (148.89 degrees Celsius)), for about 8 to ten minutes. Not any longer, they mustn’t get too crisp. Take them out of the oven and let them cool on the tray for five minutes before transferring them onto the cooling rack to cool completely.

Step 6: Now get your ice cream out of the freezer and cut it into slices about half an inch thick. Lay a biscuit on top of your ice-cream and cut the ice cream to size. Then turn your “cookie and ice cream” over and place a matching sized cookie on top. Place it on foil and wrap up tight. And repeat until you run out of cookies and/or ice cream. Store them in the freezer overnight or until you need them – whahhaha!!!

Step 7: You are done.

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