Try doubling this recipe and freezing half. Roll into balls ready to put straight in the oven at a later date. These will cook from frozen, just add 5 minutes to your cooking time.
|125 g||Butter, softened|
|½ cup||Brown sugar|
|175 g||Self-raising flour|
|1 cup||Chocolate chunks|
|10 scoops||Vanilla bean ice cream (Main)|
|½ cup||Chocolate sauce, to drizzle|
- Preheat an oven to 170C. Line two baking trays with paper.
- Beat the butter and sugar until light and creamy. Sift in the flour and cocoa, combining well, then stir through the chocolate.
- Roll the mixture into balls, around a heaped tablespoon each. Press the top lightly with a fork. Place into the oven for 15-18 minutes. Cool on the tray then move toawire rack. Store in an airtight container.
- When ready to fill, sandwich two together with slightly softened icecream. Serve with warm chocolate sauce.