- 150g butter, softened
- 150g icing sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 300g plain flour
- 500ml raspberry ice-cream, see recipe
- 25g seedless raspberry jam
For the raspberry ice-cream:
- 300ml double cream
- 200ml whole milk
- 6 large egg yolks
- 100g caster sugar
- 300g raspberries
- To make the ice-cream, in saucepan heat the cream and milk. Whisk the egg yolks and sugar together. Pour the hot cream mixture onto the egg mixture and whisk. Pour the mixture into a clean saucepan. Stir with a wooden spoon on a low heat until the mixture coats the back of the spoon; remove from heat and strain into a chilled bowl. Purée the raspberries and pass through a sieve to remove the seeds. Then add into the cooked custard.
- When the custard is completely cold, churn in an ice-cream machine or pour into a large bowl and place into the freezer. Allow to freeze for 30 minutes, then remove the bowl from the freezer and whisk the ice-cream. Transfer to a plastic container with a tight-fitting lid and freeze until needed.
- To make the biscuits, cream the butter and sugar together. Beat in the egg yolk and vanilla extract until well combined. Sieve the flour and add it in. Roll into a ball and place in the fridge for 30 minutes.
- Place the cookie dough between two sheets of baking paper. Roll out to an even thickness – about 5mm thick. Cut out shapes with a 4cm cookie cutter. Carefully put them on a lined baking tray, and return to the fridge for another 30 minutes. Then use a smaller cutter to cut out the centres of half of the biscuits. Keep re-rolling the dough to get the full yield.
- Bake in a preheated oven at 170ºC/gas mark 3 for 10 – 15 minutes until golden brown. Allow to cool completely on a wire rack.
- Sandwich together with the raspberry ice-cream and place a teaspoon of jam in the middle hole.
TIP: If you want to make these in advance, brush a small amount of melted white chocolate on the inside of the cooked biscuit, leave to harden before sandwiching together with the ice-cream. The chocolate helps to keep the biscuit crisp.