Ice Cream Cookie Sandwich

METHOD:

1. Cream butter and sugar together using an electric hand mixer, until pale and fluffy

2. Next, beat in the egg until fully combined

3. Sift dry ingredients until smooth and then mix into the mixture

4. Finally, fold through the chocolate chips until evenly distributed

5. Weigh into 30g portions and roll into small golf ball sizes. Place onto two lined baking trays, evenly spaced apart

6. Cook at 160oC, for 12 minutes until very slightly golden. Once cooked, transfer onto a cooling rack

7. For the ganache, combine the dairy and place into a saucepan. Gently bring this to a simmer

8. With the chocolate in a large, heatproof bowl, pour over half the warm cream and allow to stand for 20 seconds, then stir. This allows the chocolate to begin melting

9. Once most of the chocolate has melted, pour over half of the remaining cream, continuing to stir

10. Finish with the remainder of the cream, stir, then emulsify with a stick blender, for a glossy, smooth finish

11. When ready to assemble your cookie sandwich, and once the cookies are cool enough, pipe a thick circle of the ganache around the outside of the cookie

12. Fill the centre of the circle with ice cream and sandwich the cookies together.

Recipe presented by Smeg