Pecan cookie and ice cream stack


Makes 8 – 10 stacks

INGREDIENTS

  • 250g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 170g butter (melted)
  • 200g brown sugar
  • 100g caster sugar
  • 1 egg
  • 1 egg yolk
  • 1 tbsp vanilla
  • Vinilla ice cream
  • Maple syrup
  • Chopped pecan nuts 100g

METHOD

  1. Preheat oven to 170C.
  2. Sieve flour, bicarbonate of soda and salt into a mixing bowl.
  3. In another bowl, cream together the melted butter, brown sugar and caster sugar.
  4. Beat together the eggs and vanilla and add to the melted butter and sugar mixture.
  5. Add wet ingredients to the dry mixture and mix with a wooden spoon.
  6. Stir in chopped nuts.
  7. Line a baking try with Baking parchment.
  8. Spoon 24 off 1 tsp of mixture into a heap on baking sheet (DO NOT PAT DOWN) (leave 3 – 4 cm between each heap)
  9. Bake in oven for 10 – 12 minutes or until edges turn golden.
  10. Cool on a baking tray.
  11. Once cooled put 1 small scoop of ice cream onto a biscuit and slitty flatten and drizzle with maple syrup.
  12. Repeat step 11.
  13. Place another biscuit on stack, making 8 stacks in total.