VANILLA SUGAR COOKIE ICE CREAM SANDWICHES

INGREDIENTS

65g butter
65g (1/3 cup) caster sugar
1 egg yolk
1 tsp vanilla extract
125g (1 cup) plain flour
Coloured sanding sugar to decorate**
3/4 cups of strawberry ice cream

DIRECTIONS

1. Place butter and sugar in Thatsa™ Bowl Small and cream together for 2 minutes using electric beaters. Add egg yolk and vanilla extract and beat until combined.

2. Using the Bake 2 Basics Sift ’N Stor sift in the flour and continue beating until dough forms.

3. Knead the dough together into a disc and place into Thatsa™ Bowl Junior, Seal and refrigerate for 30-40 minutes.

4. Preheat the oven to 180°C. Place the TupperChef™ Baking Sheet on a metal tray. Set aside.

5. Roll out the dough, using the Kids’ Kitchen Rolling Pin on a lightly floured work surface to 5mm.

6. Using the Flower Cookie Cutter from the Kids’ Kitchen Baking Set, cut out 24 cookies, rerolling the scrapes of dough as required. Sprinkle half of the cookies with coloured sanding sugar to decorate.

7. Place the cookies on the Baking Sheet and bake for 7- 8 minutes until lightly golden. Cool completely on a wire cooling rack.

8. For each ice cream sandwich, place 1 small scoop (about 1 tablespoon/12g) of ice cream on a cookie that is undecorated, and top with a decorated cookie. Gently press, to “sandwich” together.

9. Serve and eat immediately or store in the Antarctica Pack ’N Stor 1.3 Litre container and freeze for later.

* Rest for 30-40 minutes.

** Coloured sanding sugar can be purchased from speciality cake decorating stores, and in store like Let's Cook, and Match Box. If unavailable, use plain white sugar mixed in with food colouring.