180 grams butter, melted
1¼ cups brown sugar
½ cup caster sugar
1 egg yolk
1 teaspoon vanilla extract
2 cups plain flour
¼ cup cocoa
½ teaspoon sea salt
½ teaspoon baking soda
1¼ cups roughly chopped dark chocolate
6 cm round cookie cutter
1 litre ice cream of your choice (I used hokey pokey)
10 x wooden ice cream sticks or thin handled teaspoons
38 cm x 26 cm Swiss roll tin, greased and lined fully with baking paper
Preheat the oven to 180˚C.
Combine the butter, brown sugar, caster sugar, egg and egg yolk and vanilla in a bowl.
Sift the flour, cocoa, salt and baking soda into another large bowl and stir in the chocolate and butter mixture to make a thick batter.
Tip into the tin and spread to an even layer.
Bake for 13-15 minutes until puffed and the top has a thin crust. Cool in the tin.
To assemble: Stamp or cut out your desired shape, remembering you need two cookies for each sandwich. Spread one cookie with ice cream and place the teaspoon or stick on top. Spread with another layer of ice cream and sandwich with a second cookie. Wrap in plastic wrap and place in the freezer for at least 2 hours. Repeat with the remaining cookies and ice cream. Makes 10 x 6cm round ice-cream sandwiches