METHOD
- Beat vegan butter, both sugars and vanilla bean paste for about 5 mins until pale in colour and fluffy.
- Scrape down the sides of the bowl. Mixing on low speed, slowly add the flour, followed by the chocolate, beating just to blend.
- Divide the dough in half, then roll each into a log about 5cm in diameter (if you roll the dough in plastic wrap it makes this a lot easier!). Freeze the dough logs for 2 hours (the dough can also be frozen longer until you’re ready to bake).
- Preheat a fan-forced oven to 180° and line a large oven tray with baking paper (you may need two, depending on the size of your trays).
- Slice each log into 10 rounds. Arrange on prepared tray/s, leaving 3cm between each round, then sprinkle with sea salt flakes and bake for 12-15 mins or until light golden around the edges.
- Allow to cool completely before using to sandwich generous scoops of Double Chocolate frozen dessert.”
