Kids can help cook these chewy American-style biscuits – use two of them to squish vanilla ice cream into a hand-held treat
Prep:20 mins
Makes 12 sandwiches or 24 cookies
280g light soft brown sugar225g granulated sugar250g butter2 large eggs1 tbsp vanilla extract450g plain flour2 tsp baking powder300g good-quality milk chocolate, roughly chopped into chunksvanilla ice cream, to serve
STEP 1To make the cookies, tip the sugars and butter into a large bowl. Get a grown-up to help you use an electric hand mixer to blend them together until the mixture looks smooth and creamy, and a little paler in colour.STEP 2Carefully break in the eggs, one at a time, mixing well between each egg and pausing to scrape down the sides with a spatula. Mix in the vanilla. (To avoid unwanted crunchy bits, get your helper to crack the eggs into a separate bowl first, then it’s easy to pick out any shell before tipping into the mixture.)STEP 3Sift in the flour and baking powder, then mix well with a wooden spoon.STEP 4Stir through the chocolate chunks. Use your hands to squeeze the dough together in 1 big lump, then split into 2 even pieces. Put each piece on a sheet of cling film.STEP 5Roll each piece of dough in the cling film so that they form thick sausage shapes, then seal the ends. Put them in the fridge and chill for at least 3 hrs or overnight – can be frozen at this point.STEP 6Heat oven to 180C/160C fan/ gas 4. Take the dough rolls out of the fridge, unwrap and use a small knife to slice each one into 12 pieces, so you have 24 in total.STEP 7Place the slices on a baking tray lined with baking parchment. Ask a grown-up to put this in the oven to bake for 20 mins or until the cookies are golden brown on the edges, but still pale in the centre.STEP 8Allow to cool slightly before lifting them onto a wire rack to cool completely. Sandwich the cookies together with ice cream and dig in!
