Note: this is a scheduled post while I’m away. Replies to comments/emails will be even slower than usual. 🙂
This is my life nowadays. I get up early to bake cookies. Ten years ago, I would’ve been awake at the same time because I hadn’t gone to sleep yet after a night out.
Ahh, youth. As they say, it’s wasted on the young.
I’m not sure which part of my life I will remember more fondly, but in this part I have cookies and ice cream sandwiches and a tiny bit more wisdom. The invincible feeling of youth or cookies… tough choice!
The reason for early morning cookie baking was to prepare for lunch with friends. While it was just a casual Sunday lunch, I still wanted a good dessert. Cookies are quick and easy to make, but they’re not that exciting… until you stick ice cream in between them. Suddenly it seems like a bit of effort has gone into them – which is totally false because I didn’t make my own ice cream. But perception is everything. (You could even totally cheat and buy cookies as well…)
The base cookie recipe is below – you could add any flavourings you like. I made ginger ones and the ice cream was honey macadamia caramel. They went into the oven for 15 minutes, but I would suggest a bit less – softer cookies are easier to eat as ice cream sandwiches! (Mine were still good though. Hah.) I’d also suggest a bit less sugar and don’t make them too big. All things I’ll remember for next time – and there will be definitely be a next time. I foresee many more ice cream sandwiches in my life. 🙂
PS: I don’t always use the word cookie, but for some reason saying biscuits when talking about ice cream sandwiches seems wrong.
- 200g butter, softened
- 1 teaspoon vanilla extract
- 1 cup / 225g caster sugar (I’d suggest reducing this slightly)
- 1 egg
- pinch of salt
- 1 & ¾ cups (260g) plain flour, sifted
- ½ teaspoon baking soda
- Add 2 teaspoons ground ginger
- Preheat oven to 170°C and grease and line a couple of baking trays.
- Beat the butter, vanilla extract, sugar, egg and salt in an electric mixer until light and fluffy.
- Stir in the flour, baking soda and spices (if using) in two batches.
- Roll small tablespoons of dough into balls and place on the tray – space them out so they have room to spread.
- Bake for about 12-15 minutes (stick to the lower time if making ice cream sandwiches).
- Cool on the tray for five minutes and transfer to a wire rack.
Adapted from Australian Women’s Weekly Bake