Morello Cherry and Dark Chocolate Almond Ice Cream Sandwiches

INGREDIENTS

Almond Shortbread Biscuit

  • 135g Unsalted butter
  • 70g Castor Sugar
  • 150g Plain Flour
  • 30g Rice Flour
  • 60g Almond Meal

Dark Chocolate Shortbread

  • 135g Unsalted butter
  • 70g Castor sugar
  • 150g Plain Flour
  • 30g Dark Unsweetened Cocoa
Print Recipe

Preheat a fan forced oven to 170C.

To make the shortbread biscuits, place the softened butter and sugar into an electric mixer and beat on a high speed until pale in colour.

Lower the mixer speed and gently mix through plain flour, rice flour and almond meal (or dark chocolate cocoa, if making the dark chocolate shortbreads).

Once well combined remove the dough from the mixer and shape it in to a rectangle slab. Then wrap in cling film and place into the fridge for 20 minutes.

After the resting time in the fridge, remove and place the shortbread between 2 sheets of grease proof paper and roll out to approximately 3 millimeters thick.

Then using a 6centimeter cookie cutter, cut out the biscuits (you will require 12 biscuits) and gently transfer onto a lined baking tray. Place into the preheated oven and bake for 15 to 20 minutes (this timing will depend on the oven being used).

Once the biscuits are cooked, remove from the oven and place onto a cooling rack.

To make the ice cream sandwiches, remove the Merollo Cherry & Dark Chocolate Almond Ice Cream from the freezer and allow to sit for 5 to 10 minutes at room temperature to slightly soften (this time will depend on the day”s temperature).

Take six of the biscuits and scoop approximately 3 tablespoons of the ice cream on top, then place the other 6 biscuits on top and serve.

Maggie”s tip: The shortbread dough may make a couple of more biscuits than required but the dough can be frozen for later use.