TEATIME TREATS
Topped with peanut butter swirls
Pistachio white chocolate ice cream cookie sandwiches
MAKES 6
120g (4oz) unsalted butter
225g (8oz) light brown sugar
1 free-range egg
300g (10½ oz) plain flour
½ tsp bicarbonate of soda
¼ tsp salt
300g (10½ oz) white chocolate, roughly chopped
100g (3½ oz) pistachios, roughly chopped
tub of vanilla ice cream
1 Preheat the oven to 185°C/Gas Mark 4-5. Line a baking tray with baking paper.
2 In the large mixing bowl, cream together the butter and sugar with an electric hand whisk.
3 Add the egg and mix until combined, before adding the flour, bicarbonate and salt. Mix well with your hands. When the dough starts to come together, add half the chopped white chocolate and half of the chopped pistachios. Bring together to form a ball of dough.
4 Roll the dough into 12 even-sized balls and place on the lined baking tray, six at a time, as the cookies need space to spread as they bake.
5 Bake in the oven for 7 minutes, turn the tray and bake for a further 7 minutes, then allow to cool completely. Repeat with the rest of the cookie dough balls.
When the cookies are cool, sandwich two together with a generous scoop of ice cream
