Afghan Cookie Sandwiches
Ingredients
Vanilla Ice Cream- 1 cups full cream milk
- 1 cup Natvia
- 1 ½ cups thickened cream
- ½ cup evaporated milk
- 1 teaspoons vanilla essence
- 1/2 cup chocolate chips
- 250g unsalted butter, softened
- 1 teaspoons vanilla essence
- 1 cup Natvia
- 2 cups self-raising flour
- 1/3 plain flour
- 1/3 cup raw cacao powder
- ¼ cup milk
- ¼ teaspoon salt
Method
- Whisk together the milk, Natvia, salt, cream and vanilla until combined. Cover and freeze for 2 hours. Remove from the freezer.
- Place in an ice cream machine and churn for 20 minutes. Freeze for 1 hour. Remove from the freezer and place back into the ice cream machine. Churn for 15 minutes, add half of the hazelnuts and churn for a further 5 minutes. Pour into a container and freeze for 1-2 hours. Remove to the refrigerator for 30 minutes.
- To make the cookies beat the butter in the bowl of an electric mixer until light and fluffy. Add the Natvia and vanilla essence and beat until combined. Sift in the flours add the milk and salt. Stir with a wooden spoon until the dough comes together. Turn the dough out onto a lightly floured bench. Knead for 1-2 minutes. Roll out between two pieces of baking paper to 3cm in height. Cut with a large round cookie cutter into 16 cookies and set on a baking paper lined oven tray. Refrigerate for 20 minutes. Remove from the refrigerator.
- Cook in a moderately low oven (160C) for 15-18 minutes until the edges begin to turn golden brown. Remove from the oven. Stand on the tray for 3-5 minutes and then remove to a wire rack to cool completely.
- Scoop out ¼ cup of ice cream and carefully sandwich in between two cookies. Roll the cookie sandwich in the hazelnuts.
