- 1 free-range egg
- 150 g caster sugar
- ½ cup plain yoghurt
- 2 T milk
- 75 g butter, melted
- 275 g cake flour
- ¾ t bicarbonate of soda
- ¼ t baking powder
- 4 T crunchy peanut butter
- 200 g fresh raspberries
- 1 litre vanilla bean ice cream
- Icing sugar, for dusting
Preheat the oven to 170°C.
Cream the egg and sugar until pale and fluffy using an electric whisk or mixer. Meanwhile, combine the yoghurt and milk and slowly add to the egg-and-sugar mixture. Slowly add the butter and continue whisking.
Sift together the dry ingredients and add half to the egg mixture. Mix well on a low speed. Add the remaining dry ingredients and mix well, before adding the peanut butter. Chill the mixture for 30 minutes.
Use a teaspoon to spoon the mixture onto greased and lined baking trays, leaving spaces between each cookie, and bake for 15 to 20 minutes, or until slightly bouncy and golden. Remove from the oven and cool completely.
To serve, fold the raspberries into the ice cream and spoon onto a cookie, then sandwich with another. Squeeze gently to secure. Dust with icing sugar and serve immediately.
Cook’s note: You can prepare the ice cream sandwiches and freeze for 30 minutes before serving if necessary.
These little morsels of delight will bring out the child in you at first bite. Not only do they combine two of my ultimate sweet treats, peanut butter and ice cream, but they’re very pretty to look at, too! Try mixing other summer berries into the ice cream or chopped dark chocolate for something really special.