Kids can help cook these chewy American-style biscuits – use two of them to squish vanilla ice cream into a hand-held treat
- Preparation and cooking time
- Prep:20 mins
- Cook:20 mins
- Plus overnight chilling
- Makes 12 sandwiches or 24 cookies
- 280g light soft brown sugar
- 225g granulated sugar
- 250g butter
- 2 large eggs
- 1 tbsp vanilla extract
- 450g plain flour
- 2 tsp baking powder
- 300g good-quality milk chocolate, roughly chopped into chunks
- vanilla ice cream, to serve
- STEP 1
To make the cookies, tip the sugars and butter into a large bowl. Get a grown-up to help you use an electric hand mixer to blend them together until the mixture looks smooth and creamy, and a little paler in colour.
- STEP 2
Carefully break in the eggs, one at a time, mixing well between each egg and pausing to scrape down the sides with a spatula. Mix in the vanilla. (To avoid unwanted crunchy bits, get your helper to crack the eggs into a separate bowl first, then it’s easy to pick out any shell before tipping into the mixture.)
- STEP 3
Sift in the flour and baking powder, then mix well with a wooden spoon.
- STEP 4
Stir through the chocolate chunks. Use your hands to squeeze the dough together in 1 big lump, then split into 2 even pieces. Put each piece on a sheet of cling film.
- STEP 5
Roll each piece of dough in the cling film so that they form thick sausage shapes, then seal the ends. Put them in the fridge and chill for at least 3 hrs or overnight – can be frozen at this point.
- STEP 6
Heat oven to 180C/160C fan/ gas 4. Take the dough rolls out of the fridge, unwrap and use a small knife to slice each one into 12 pieces, so you have 24 in total.
- STEP 7
Place the slices on a baking tray lined with baking parchment. Ask a grown-up to put this in the oven to bake for 20 mins or until the cookies are golden brown on the edges, but still pale in the centre.
- STEP 8
Allow to cool slightly before lifting them onto a wire rack to cool completely. Sandwich the cookies together with ice cream and dig in!