Sandwich cookies
Ingredients
Vanilla ice-cream
- 8 egg yolks
- 130-170 g Dansukker Granulated Sugar
- 1 tsp Dansukker Vanilla Sugar
- 400 ml milk
- 300 ml whipping cream
- 280 g Dansukker Glucose Syrup
Cookies
- 60 g almonds
- 60 g hazelnuts
- 100 g dark chocolate
- 230 g butter at room temperature
- 260 g Dansukker Soft Brown Sugar
- 1 tsp Dansukker Vanilla Sugar
- 1 egg
- 330 g plain flour
- 1 1/2 tsp bicarbonate of soda
Start with the ice-cream. In a bowl, whisk together the egg yolks, sugar and vanilla sugar.
In a saucepan, bring the milk, cream and glucose syrup to the boil. Beat the egg mixture into the hot milk mixture.
Sieve through a fine-meshed sieve and leave to cool. Churn the mixture in an ice-cream maker or pour into a rectangular mould, approx. 18x25 cm, and freeze for at least 5 hours.
Meanwhile prepare the cookies. Preheat oven to 190 °C.
Chop the almonds, hazelnuts and chocolate and set aside. Beat the butter, soft brown sugar and vanilla sugar until fluffy and then add the egg.
Combine the dry ingredients in a bowl and fold them into the mixture. Mix in the nuts and chocolate.
Divide the dough into 45 pieces and roll into spheres. Place them on a baking sheet lined with baking parchment and flatten them firmly. Bake in the centre of the oven for approx. 8 min. Leave to cool.
Remove the vanilla ice-cream from the freezer and cut out rounds of ice-cream using a cutter. Put the ice-cream filling between two cookies and return them to the freezer for a few hours.
Tip! Any cookies left over can be frozen and served at summer get-togethers.
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