Australian Macadamia Cookie And Tropical Ice-Cream Sandwiches
An easy and delicious ice-cream sandwich, that can be served as a dessert or a snack and offers a myriad of flavor combinations.
125 g butter, at room temperature
⅔ cup raw sugar
1 tsp vanilla essence
¾ cup plain flour
½ tsp bicarbonate of soda
1¼ cups rolled oats
1 cup salted macadamia nuts, coarsely chopped
selection of store-bought, tropical-flavored ice-cream and sorbets
Preheat the oven to 180°C. Combine the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Add the vanilla and egg, beat until well combined.
Sift together the flour and bicarbonate of soda. Using a wooden spoon, mix the flour, rolled oats and macadamia nuts into the butter mixture.
Place 1 tablespoon of the mixture onto a lined baking tray and flatten to 1 cm thick. Repeat with remaining mixture.
Bake for 10-12 minutes or until golden brown and crisp. Allow to cool on trays.
Once cold, sandwich the ice-cream or sorbets between the biscuits and serve immediately or store in the freezer until ready to serve.
Note: We used coconut and pineapple ice cream, lychee, passionfruit and watermelon sorbets.
The recipe by Sally Courtney; The photo by Petrina Tinslay.