- 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.
Recipe courtesy of Louise Lennox.
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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.