There’s no doubt pleasing a crowd can be a handful. With diets galore, self-diagnosed intolerances (I’m talking to all you so called ‘gluten free’ people out there) and clean eaters sweeping the globe, I’m finding it increasingly frustrating when friends turn down food I’ve slaved away to make because it doesn’t suit their diet of the moment.
Thankfully, there’s a solution to please everyone now, because regardless of your diet, you truly would need to have the will power of Wonder Woman to turn down these decadent ice-cream sandwiches. Just watch your gluten-free lacto-vegetarian friends change their tunes when you whip these babies out…
- 1 litre vanilla ice-cream
- 300 g dark chocolate chopped
- 200 g salted peanuts, roughly chopped
- Himalayan salt or sea salt
For the cookies:
- 230 g plain flour
- 190 g rolled oats
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 225 ml milk
- 125 g natural yoghurt
- 260 g smooth peanut butter
- 60 g unsalted butter
- 150 g brown sugar
- 2 teaspoon salt flakes
- 2 extra-large eggs
- chopped salted peanuts, to decorate
1. Preheat the oven to 175°C or 347°F fan-forced (195°C or 383°F conventional). Line two baking trays with baking paper.
2. To make the cookies, add the flour, oats, baking powder and bicarbonate of soda to a food processor and blitz to a fine crumb.
3. Combine the milk and yoghurt in a bowl or jug.
4. Add the peanut butter, butter, sugar and salt to the bowl of a stand mixer and cream with the paddle attachment for 5 minutes on high speed. Add one egg, followed by the other once the first is fully incorporated.
5. Add half the flour and oat crumbs and combine on low speed. Gradually add the milk and yoghurt mixture until incorporated. Add the remaining flour and oat crumbs and mix until combined. Transfer the batter to a piping bag fitted with a large, plain nozzle.
6. Pipe dollops of batter about the size of a fifty-cent piece and about an inch thick on the prepared trays, leaving enough space between each and the lip of the tray to allow for spreading (you will probably need to do this in a couple of batches).
7. Top with some chopped peanuts and bake for 13 minutes until lightly golden. Set aside to cool completely on wire racks. They will be soft and spongy.
8. To make the ice-cream sandwiches, add a small scoop of ice-cream to the flat side of a biscuit, top with the flat side of another biscuit and firmly but carefully press together until the ice-cream is evenly spread to the edges. Repeat for the remaining biscuits.
9. Place in the freezer for 20 minutes to chill.
10. Gently melt the chocolate in a bowl sitting in another bowl of tap-hot water.
11. Roll the edges of the chilled sandwiches through the chopped peanuts to coat the exposed ice-cream, and then dip one side of the biscuit into the chocolate. Sprinkle a little salt (if using) onto the chocolate and serve.
Makes approximately 20 cookies
Recipe courtesy of Karen Martini. To see Karen make this recipe, and many more, visit Better Homes and Gardens Live. For more information and tickets visit bhglive.com.au. Karen’s new book, New Kitchen, is also out now.