This cookie is perfect for our ice cream sandwich, soft and chewy with a little crunch on the edges. The addition of a little spice from the cinnamon and nutmeg creates the perfect balance when filled with vanilla bourbon ice cream. The cookie dough is really simple to make and can be baked straight away or stored in the freezer for several months.
Method:
1. For the cookie dough, place the butter and sugars into the bowl of mixer and mix on a medium speed until light and fluffy using the paddle attachment.
2. Add the egg and vanilla and continue to mix until fully incorporated. You may need to scrap down the sides of the mixer with a spatula.
3. Combine together the flour, nutmeg, cinnamon, baking powder, bread soda and sea salt. Add the flour to the butter and sugar mixture. Combine slowly
4. Add the oats and mix until evenly distributed.
5. Portion the cookie dough to a little larger than golf ball size pieces, approximately 40g – 45g. Roll each portion into a small ball using your hands. Or alternatively you can use an ice cream scoop
6. Preheat the oven to 165c. Place each cookie dough ball onto a lined baking tray evenly spaced apart.
7. Flatten each cookie dough ball slightly. Bake for 12 mins. The cookies will be soft to the touch when bake. Remove from the oven and allow to cool on the tray
8. Once fully cooled it is time to make our ice cream sandwich. These cookies can also be used a day old as the cookie tends to soften slightly.
9. For the ice cream sandwich simply take a generous scoop of your favourite ice cream. Place the ice cream on top of one of the cookies and using the second cookie sandwich them together.
10. As this ice cream sandwich is a celebration of pride it would not be complete without being rolled in multi coloured sprinkles
