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Choc-top ice-cream cookies
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Prep Time:
100 minutes
Cook Time:
50 minutes
Total Time:
150 minutes
Ice cream cone-inspired shortbread cookies.
Ingredients:
  • 175g butter, chilled, chopped
  • 562.50 ml plain flour, plus extra for kneading
  • 215.00 gm caster sugar
  • 1 egg
  • 6.60 gm vanilla extract
  • 2 egg whites
  • 100g dark chocolate, melted
  • 28 red M&M's Minis
  • 40.00 ml coloured sprinkles
Instructions:
  • Preheat your oven to 170C/150C fan-forced and line 2 large baking trays with baking paper.
  • Combine butter, flour, and 1/2 cup of sugar in a food processor until the mixture looks like fine crumbs. Add egg and 1 teaspoon of vanilla; process until just combined. Transfer mixture to a lightly floured surface, knead gently until smooth, then divide into 2 discs.
  • Roll out the dough to a 5mm thickness between two sheets of baking paper. Use an ice-cream cone-shaped cookie cutter to cut out shapes, rerolling the trimmings as needed. Place the shapes on prepared trays, making sure they are 2cm apart. Score the cones with a knife to create a diamond pattern. Freeze for 5 minutes or until firm.
  • Bake one tray at a time for 12 minutes or until lightly golden. Allow the cookies to rest on the trays for 2 minutes, then transfer them to a wire rack. Repeat this process with the remaining dough portion.
  • With an electric mixer, whip egg whites until stiff peaks form, then gradually add the remaining caster sugar. Beat for 8 to 10 minutes until the sugar has dissolved. Mix in the remaining vanilla. Transfer the mixture to a piping bag with a 5mm fluted nozzle. Pipe swirls of meringue onto the top half of each cookie to create an 'ice-cream' look. Bake for an additional 2 minutes until the meringue is firm but slightly sticky. Let them cool on the trays for 5 minutes, then move to a wire rack to completely cool.
  • Drizzle melted chocolate over the ice-creams, top with an M&M for a cherry, sprinkle with colorful sprinkles. Let it set for 30 minutes. Serve and enjoy!

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