Fairy Ice Cream Sandwiches
Author: 
 
Ingredients
  • 1 stick butter (4oz) – room temperature
  • ½ cup superfine sugar
  • 1 egg beaten
  • 1 ½ cup self-rising flour (7.5 oz)
  • 2 tablespoon cocoa
  • 1 teaspoon vanilla or coffee liqueur to compliment the cocoa
Instructions
  1. Mise en place ~ Gather Ingredients
  2. Preheat oven to 350° F.
  3. Sift cocoa and flour; set aside.
  4. Cream butter and sugar.
  5. Cream in egg and vanilla.
  6. Add dry mixture; mix just to combine – don’t overwork or they will be tough.
  7. Roll out on a piece of parchment – place a piece of plastic wrap on top and roll to appropriate thickness.
  8. Press out cookies – place parchment on cookie sheet into the refrigerator just to chill.
  9. Pull off the excess scrap dough; place parchment with the cookies into the oven.
  10. Bake for approximately 10 – 12 minutes or until firm.
  11. Place on wire rack to cool.
  12. When cool take a scoop of The Raspberry Cheesecake Ice Cream and smoosh between 2 cookies. Wrap in plastic wrap and place in the freezer about 2 hours or until ready to serve.
Notes
*If you do not have self-rising flour you can make your own. For each cup of all-purpose flour, add 1¼ teaspoons of baking powder and ¼ teaspoon of salt.
Mix to combine.
If you do not have superfine sugar just pop sugar into your Cuisinart and pulse. Or just make sure you cream your butter and sugar very well.
You can mix the dry ingredients and store in a labeled jar for future use and will make your baking easier.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/fairy-ice-cream-sandwiches/