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Serves: 6

Suddenly we’ve got warm weather again (hurrah!), so we whipped the ice-cream tubs out of the freezer at Sainsbury’s magazine HQ and rustled up this retro dessert. It got us reminiscing about the 1970s all over again – remember Angel Delight? Trifle with a jelly layer? What was your favourite tea-time pudding?

Ingredients

  • 125g soft butter
  • 50g caster sugar
  • 150g plain flour, sifted
  • 25g cocoa powder, sifted, plus extra for dusting
  • 1 x 450g tub strawberry ice cream

Method

  1. Using an electric mixer, beat the butter and sugar together until light and fluffy. Add the flour and cocoa powder and mix to combine. Bring the mixture together to form a dough, using a spatula if necessary.
  2. Wrap the dough in clingfilm and chill for 30 minutes.
  3. Preheat the oven to 160°C, fan 140°C, gas 3. Dust a work surface with cocoa and roll out the dough, in batches, to 5mm thick.
  4. Using an 8cm cutter, stamp out 12 circles of dough and transfer them to a large baking sheet lined with nonstick baking paper. Bake the biscuits for 10 minutes.
  5. Leave to cool for 5 minutes, then transfer to a cooling rack (they’ll be fragile so handle them carefully). Leave the biscuits to cool completely.
  6. Sandwich the chocolate biscuits together with strawberry ice cream.

Tip

For extra pizzazz, dip the sides of the ice-cream sandwich in edible sprinkles

 

About the author

Stephanie Brooks