Preparation time:20 minutes,

Equipment:One or two baking trays,

Cooking time: 15 minutes

INGREDIENTS

230g vegan butter (we use Nuttelex Buttery)

110g caster sugar

60g raw caster sugar

1 tsp vanilla bean paste

340g plain flour

2 x 80g blocks Pana Organic Seventy% Dark Chocolate, chopped into small chunks

Sea salt flakes

Pana Organic Double Chocolate Frozen Dessert

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.”