115g unsalted butter, at room temperature, diced
115g caster sugar
1 egg, beaten
200g plain flour
25g unsweetened cocoa powder, sieved
ice cream, to fill
toasted nuts, biscuit crumbs, chocolate flakes or demerara sugar, to coat
Preheat the oven to 180C/350F/Gas 4. Cream the butter and sugar together until light and fluffy, then beat in the egg. Stir in the flour and cocoa powder to make a firm dough.
Roll the dough out to a thickness of 6mm on baking parchment. Using a 7.5cm plain round cookie cutter, stamp out 24 rounds and place on the prepared baking sheets.
Alternatively cut into squares or rectangles of equal size. Bake the cookies for about 15 minutes. Set aside on the baking sheets to cool.
To make the ice cream cookies, spread 2 good spoonfuls of softened ice cream on a cookie and press a second on top. Squeeze so the filling reaches the edges.
Put your chosen coating on a plate and roll the cookies in it to coat the sides. Either eat straight away or wrap individually in foil and freeze. The cookies may be kept for up to 2 weeks in the freezer.
*You could also half dip the cookies in melted chocolate. Shake off the excess, place on a sheet of baking parchment and freeze at once. Eat when set, or freeze as above
There are some great food combinations in the world. Cookies and ice cream is definitely up there.
I actually measured my dough when I rolled it out as it looked too thick, but it was, and my friend checked, the required thickness, but I only ended up with 6 cookies, so I'd say go thinner than the 6mm!