PLANT BASED. GLUTEN FREE. DELICIOUS.

Choc Chunk Cookie Sandwiches

What’s better than cookies? A cookie sandwich filled with our Pana Organic Double Chocolate frozen dessert.
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

  1. Beat vegan butter, both sugars and vanilla bean paste for about 5 mins until pale in colour and fluffy.
  2. Scrape down the sides of the bowl.  Mixing on low speed, slowly add the flour, followed by the chocolate, beating just to blend.
  3. 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).
  4. 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).
  5. 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.
  6. Allow to cool completely before using to sandwich generous scoops of Double Chocolate frozen dessert.”
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