I’m really no foodie, but I do like experimenting with new recipes here and there. Particularly when they involve dessert. I made a baked alaska last week, which my guests found super fancy and I even had a friend make one the following week for her own guests. Not so long ago, I won a voucher on twitter from Yuppiechef (if you don’t follow them on social media, well, take this as a hint to do so) and finally succumbed to buying something I have been eyeing for months. Their letterpress cookie cutter set.
I think I was more besotted by the ideas of them, because I’d never had much success with biscuits due to my lack of Kenwood/Kitchen Aid stand mixer. I’d signed up to their online baking course (which is free, so wannabe bakers like me, go do it!) and there was a whole episode dedicated to them. How could I resist?
Now I couldn’t just make biscuits. I’d eat them myself and just get fat (obviously), so I needed to come up with a cool dessert that involved biscuits (without crushing them, because I needed to create cool messages on the top). Enter – the ice cream sandwich cookie. It was pretty experimental, and I had much higher aesthetic hopes for them, but if it means anything they tasted freaking amazing (and I managed it all a la wooden spoon, as there’s no Kitchen Aid mixer in this lady’s kitchen, so I was extra chuffed!)
After deciding which of the 3 shapes I would be using (and coming to terms how massive these cookies and how delicious this dessert was going to be) I started assembling my Good Shabbos message. I was incredibly pleased so have enough letters as I was expecting to run out – but the set comes with pre-set words (Happy, Birthday, Holidays etc) and 2 of each letter as well as extras of popular ones (thinks e’s and a’s). I was even sure to dust the cookie cutter in flour, thanks to the advice of Sarah Graham and it worked a dream!
These delightfully crisp “Good Shabbos” cookies, dolloped with either chocolate or halva spread with vanilla coffee flavoured ice-cream (with some extra chocolate chips, because why not?) sandwiched in the middle made the perfect special dessert for our Friday night Shabbat supper. Guys, come now.
Sitting on the recipe book
Dollop of chocolate spread.
The final product may not look as fancy as I’d hoped (liked I’ve mentioned before, I don’t score well on food styling or photography, also I can’t for anything about our unfortunately styled kitchen) but goodness, they tasted like heaven.
(The cookie set says to use a recipe you trust, so do shout if you’d like me to update with the recipe I used.)
*update* You asked for the recipe, and I shall provide!
Sugar Cookie Biscuit Recipe:
- 1 cup butter or margerine, softened at room temperature (I left it out overnight and then some more)
- 1 1/2 cups of sugar
- 2 large egg yolks
- 2 tsp vanilla extract
- 3 cups flour
- 1/4 tsp sea salt
- 2 tbs soy milk/milk (I think I may have even used water. Shhh)
- cookie cutters in any shape or form that you like!
- Preheat oven to 180.
- Beat butter, eggs/margerine and sugar until smooth and creamy. Add egg yolk and vanilla. (I don’t have a Kitchen Aid or mixer of sorts, so I managed this all with a wooden spoon. If this non-kitchen-diva can do it – so can you.)
- Sift the flour and salt. Add half flour mixture to butter/margerine mixture. Add milk/soy milk (or water), then add remaining flour. Mix until just combined. Set aside.
- At this point I rolled out the dough between two pieces of baking paper and then chilled it (like I was told to in the Yuppiechef Baking Course). I found it stuck too much to the top sheet of baking paper, so eventually left that out and left it to chill (rolled out, on the baking tray)
- Bake for 13 minutes. Leave to cool.
For the ice cream part, just get creative. I made my standard parev (non-dairy) ice cream, but vanilla ice cream would be perfect (and probably a better consistency). I smeared some chocolate spread on the biscuits for extra yum and then sandwiched ice-cream in the middle. It got a little messy, but you’ll pop them back in the freezer soon after and all will be alright.
Please let me know if you try your own sandwich cookies. They’re super easy and you can really use any of your favourite cookie recipes (I’m thinking to try choc-chip next!), and most of all – it tastes like heaven in your mouth. Is there anything more you could want?