Ingredients
Method
1.Preheat oven to 180°C/160°C fan-forced. Sir flour, cocoa, baking powder and salt in a bowl. In a second bowl beat butter, vanilla and sugar until pale and fluffy. Mix in eggs and milk to combine. Add flour mixture and mix together.
2.Shape dough into two flat discs. Wrap in cling wrap and refrigerate for 1 hour.
3.Roll out dough on baking paper. Use cookie cutters to cut out rounds. Place cookies on baking sheet lined with baking paper. Refrigerate for about 30 minutes, until firm.
4.Use fork to prick holes all over the surface of cookies. Bake in preheated oven for about 15 minutes, until firm. Cool on wire rack.
5.Dollop a scoop of ice-cream onto a cookie. Place another cookie on top and press down lightly. Use palette knife to neaten around edges. Repeat with remaining cookies and pop in the freezer to harden. Enjoy!
Ice-cream sandwiches can be stored in an airtight container in the freezer for up to four days. A great summery treat for kids – of all ages!
Note