WE LOVE… BLUEBERRY & LEMON TART pg58 // PLUM TRAYBAKE pg60 // WALNUT WHIP FRIDGE CAKE pg61
Topped with peanut butter swirls
For the peanut butter & chocolate swirl brownies, see page 59
By the Easy Peasy Baking campaign, launched by UK Flour Millers
(
fabflour.co.uk/easy-peasy-bakes/)
Pistach io & white chocolate ice cream cookie sandwiches
MAKES 6
120g
(4oz)
unsalted
butter
225g
(8oz)
light
brown
sugar
1
free-range
egg
300g
(10½oz)
plain
flour
½
tsp
bicarbonate
of
soda
¼
tsp
salt
300g
(10½oz)
white
chocolate,
roughly
chopped
100g
(3½oz)
pistachios,
roughly
chopped
tub
of
vanilla
ice
cream
1 Preheat the oven to 185°C/Gas Mark 4-5. Line a baking tray with baking paper. 2 In the large mixing bowl, cream together the butter and sugar with an electric hand whisk. 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 half the chopped white chocolate and half of the chopped pistachios. Bring together to form a ball of dough. 4 Roll the dough into 12 even-sized balls and place on the lined baking tray, six at a time, as the cookies need space to spread as they bake. 5 Bake in the oven for 7 minutes, turn the tray and bake for a further 7 minutes, then allow to cool completely. Repeat with the rest of the cookie dough balls. 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). Dip them in chocolate, then roll them in the remaining chopped pistachios, or leave plain!
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September 2021
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