- 115 g room temperature butter
- 150 g sugar
- 1 egg (at room temperature)
- 1 packet vanilla sugar
- 190 g Küchenmeister Wheat Flour T405
- 1/4 tsp. salt
- 1 1/2 tsp. baking powder
- 1 tsp. Küchenmeister Corn Starch
- 80 g sprinkles + some for decoration
- ca. 500 g vanilla ice cream
Cream together the sugars and butter. Add the egg and mix everything well. In a second bowl, combine together the flour, salt, baking powder and corn starch. Add the dry ingredients, in three stages, to the sugar mixture and mix well. At the end fold in the sprinkles. Refrigerate the dough for atleast 2 hours.
Preheat the oven to 180°C. Line two baking sheets with parchment paper.
Roll the cookie dough into 18-20 balls. Place the balls onto the prepared baking sheets, with a gap of ca. 4cm between each cookie. Using a fork, lightly flatten the balls. Bake the cookies for 8-10 minutes. The cookies will look slightly under baked. Leave the cookies for 3 minutes on the baking sheets, before transferring them to a wire rack to cool completely.
Allow the ice cream to briefly defrost. Place 1 tablespoon of ice cream on half of the cookies. Place the remaining cookies on every ice creamed cookie, and gently press together. Smooth the edges with a spoon. Roll the ice cream sandwiches in sprinkles. If not eaten right away wrap the cookies in cling film and freeze.