Coffee Ice Cream Sandwich Cookies

Prepare the coffee sablé

• Cut Emborg Cook & Bake into small cubes.

• In a mixing bowl fitted with a paddle, mix Emborg Cook & Bake, caster sugar, salt, and honey until just combined. Do not cream or aerate.

• Add instant coffee powder and coffee extract. Mix until evenly distributed.

• Add flour all at once. Mix just until the dough comes together.

• Divide dough into two portions. Roll each into a log about 4 cm in diameter.

• Wrap tightly in baking paper or cling film and chill for at least 1 hour, until firm.

• Slice into discs 8–9 mm thick.

• Arrange on a lined baking tray, leaving space between each cookie.

• Bake in a 170°C fan oven for 12–14 minutes, until fully baked but still pale.

• Remove from oven and cool completely on a rack.

Assemble the sandwiches

• Turn one cookie upside down, place 1 scoop of vanilla ice cream on top, and sandwich with a second cookie. Press gently to secure. Freeze immediately until ready to serve.

Serving and Storage

• Store frozen for up to 2 weeks.

Serving and Storage

• Rest at room temperature for 3–5 minutes before serving for the best texture.