Mango Nice Cream & Macadamia Cookie Sandwiches
Created by @nataliemewing
Equipment
- Blender
Ingredients
Macadamia Cookies Ingredients
- 175 g butter softened
- 1/2 cup brown sugar
- 1/8 tsp salt
- 2 egg yolks
- 2 tsp vanilla extract
- 2 cups plain flour
- 1/2 tsp baking powder
- 100 g macadamia nuts
- 100-150 g white chocolate buttons, melted for dipping
Mango Nice Cream Filling
- 2 cups Aussie Frozen Fruit Mangoes
- 2 cups frozen banana
Instructions
Macadamia Cookies
- First make the cookies. Beat butter, sugar & salt using stand or hand mix until smooth (roughly 2 mins) Add egg yolks & vanilla, then beat for a further 2 mins until mixture is pale.
- Add baking powder & half the flour, beat together on medium speed. Once combined, beat in remaining flour until all incorporated. Add macadamias, then mix together with a large spoon.
- Empty dough onto clean bench & shape into a log approx. 22cm long. Roll log in cling wrap & smooth to create a circular / oval shape (this will be the shape of the cookies). Refrigerate dough for 2 hours, or until firm.
- Preheat oven to 190 degrees & line 2 baking trays with baking paper. Remove dough from fridge, unwrap & place on cutting board. Cut log into cookies approx. 1.5cm thick & place on baking trays (allowing space in between for spread).
- Bake in hot oven for 10 mins, switch trays between oven shelves, then reduce heat to 170 degrees & bake for a further 15 mins (check throughout cooking process to ensure cookies don't burn). Once cooked, remove from oven & allow to cool completely.
- Dip individual cookies in melted white chocolate & drizzle any remaining chocolate using a fork, set aside to harden.
Mango Nice Cream Filling
- Blend frozen mango & banana in a high powered blender until thick and creamy.
- Sandwich spoonfuls of mango nice cream between two cookies and serve immediately. Store any unused nice cream in the freeze.
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