Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 80 g (2.8 oz / ⅔ stick) unsalted butter
- 125 g (4.4 oz / ⅝ cup ) superfine sugar
- 1 standard egg
- 180 g (6.3 oz / 1¼ cups) plain flour , plus extra for dusting
- 20 g (0.71 oz / 1 heaped tablespoon ) cocoa powder
- 1 teaspoon bicarbonate of soda
- 1 pinch of salt
- 500 ml (1.1 pint / 2 cups) ice cream
Directions
Mix the flour, cocoa, bicarbonate of soda, and salt in a bowl.
Beat the butter and sugar in a mixing bowl until soft and fluffy.
Beat in the egg.
Fold the dry ingredients into the wet ingredients, and bring together until a dough forms.
Knead the dough for 2 minutes on a floured surface until smooth.
Shape the dough into a flat disc.
Cover with cling film and chill for 30 minutes.
Preheat the oven to 190 °C (374 °F) .
Cover 2 baking trays with baking paper .
Roll out the dough to 5 mm (0.20 in) thick.
Cut out into 24 circles, and arrange on the baking trays.
Bake for 10–12 minutes until well-cooked.
Place the biscuits on a wire rack and leave to cool.
Scoop 1 scoop of ice cream on a biscuit.
Sandwich together with another biscuit.
Repeat steps 15–16, using remaining biscuits and ice cream.