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Coffee Ice Cream Sandwiches
2014-10-03
Recipe Info
- Servings : 8
- Prep Time : 1:30 h
- Cook Time : 30m
- Ready In : 3:00 h
Ingredients
- 4 oz (115g) butter or margarine,at room temperature
- 2 oz (55g) caster sugar
- 4 oz (115g) plain flour
- 2 tbsp instant coffee
- icing sugar,for sprinkling
- 16 fl oz (450ml) coffee ice cream
- 2 tbsp cocoa powder,for sprinkling
Method
Step 1
Lightly grease 2-3 baking trays.
Step 2
With an electric mixer or wooden spoon, beat the butter or margarine until soft. Beat in the caster sugar.
Step 3
Add the flour and coffee and mix by hand to form an evenly blended dough. Wrap in a plastic bag and refrigerate at least 1 hour.
Step 4
Lightly sprinkle the work surface with icing sugar. Knead the dough on the sugared surface for a few minutes to soften it slightly.
Step 5
Using a rolling pin dusted with icing sugar, roll out the dough to ⅛ in (3mm) thickness. With a 2½ in (6cm) fluted pastry cutter,cut out 16 rounds. Transfer the rounds to the prepared baking trays. Refrigerate for at least 30 minutes.
Step 6
Preheat a 300°F/150°C/Gas 2 oven. Bake the biscuits until they are lightly golden, about 30 minutes. Let them cool and firm up before removing them from the trays to a wire rack to cool completely.
Step 7
Remove the ice cream from the freezer and let soften 10 minutes at room temperature.
Step 8
With a metal spatula, spread the ice cream evenly on the flat side of eight of the biscuits, leaving the edges clear. Top with the remaining biscuits, flat-side down.
Step 9
Arrange the ice cream sandwiches on a baking tray. Cover and freeze at least 1 hour, longer if a firmer sandwich is desired. Sift the cocoa powder over the tops before serving.
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