Try doubling this recipe and freezing half. Roll into balls ready to put straight in the oven at a later date. These will cook from frozen, just add 5 minutes to your cooking time.
Ingredients
| 125 g | Butter, softened |
| ½ cup | Brown sugar |
| 1 | Egg |
| 175 g | Self-raising flour |
| 1 Tbsp | Cocoa |
| 1 cup | Chocolate chunks |
Filling
| 10 scoops | Vanilla bean ice cream (Main) |
| ½ cup | Chocolate sauce, to drizzle |
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Directions
- Preheat an oven to 170C. Line two baking trays with paper.
- Beat the butter and sugar until light and creamy. Sift in the flour and cocoa, combining well, then stir through the chocolate.
- Roll the mixture into balls, around a heaped tablespoon each. Press the top lightly with a fork. Place into the oven for 15-18 minutes. Cool on the tray then move toawire rack. Store in an airtight container.
- When ready to fill, sandwich two together with slightly softened icecream. Serve with warm chocolate sauce.
