These delicate, meringue-like gluten free cookies make the ideal base for a decadent ice cream sandwich. S’mores are traditionally toasted over a fire, so if you’re feeling adventurous, instead of sandwiching the marshmallow fluff inside the cookies, smear it around the border of the ice cream on each sandwich, after re-freezing, making sure to completely seal in the ice cream, and brown over hot coals or open flames, holding your cookie sandwich in long-handled tongs.
large scoops salted caramel ice cream, we used Häagen-Dazs
50g
marshmallow fluff
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and line 2 baking sheets with baking parchment. For the cookies, sieve the icing sugar, cocoa powder, cornflour and 1tsp fine salt into a large bowl.
Step 2Make a well in the centre, add the whole egg, egg whites and vanilla. Using a wooden spoon, mix the wet ingredients, then gradually stir to incorporate the dry ingredients.
Step 3Dollop heaped tbsps of dough on to the lined sheets, spacing about 5cm apart (you should have 16). Sprinkle a little flaked sea salt over each. Bake for 14-16min, or until puffed and cracked (they will firm up as they cool). Leave to cool completely on the sheets.
Step 4To assemble, allow ice cream to soften at room temperature – you want it just soft enough to scoop but not too soft or it will be very messy! Flip all the biscuits so they are base-up. Spread marshmallow fluff over 1/2 the bases. Working 1 at a time, put a scoop of ice cream on to a naked cookie, then sandwich with a fluff-coated cookie, pressing gently so the ice cream squeezes to the edges. Return to the lined sheet and repeat with remaining ice cream and cookies.
Step 5Return to the freezer for at least 30min, until firm. Serve.
Get Ahead
Bake cookies up to 2 days ahead. Once cool, store in an airtight container at room temperature. Assemble, cover and freeze cookies up to 2 days ahead. Allow to soften slightly at room temperature before serving.
Per sandwich:
Calories: 330
Protein: 7g
Total fat: 9g
Saturates: 7g
Carbs: 55g
Total sugars: 68g
Fibre: 2g
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