BY RUDI, MATILDA THE ART OF GELATO
INGREDIENTS (serves 6)
- 2 litre tub of stracciatella gelato (choc chip) or any other gelato flavour you like
- 250g flour
- 125g butter
- 100g icing sugar
- 15g cocoa powder
- 62g whole eggs
- 12g egg yolk
- 4g baking powder
METHOD
Cookie base/top
- Start by mixing butter, icing sugar, eggs and yolks, flour, cocoa powder, baking powder in a bowl until you have a soft dough.
- Put the mixture in the fridge for three hours.
- Remove from the fridge. Roll the dough with a “mattarello” (rolling pin), then make two discs (the same size) 2mm thick.
- Use a fork to poke holes in the dough, then place in the oven on a baking tray lined with baking paper at 250 degrees for five minutes
to bake. - When cold, put one cookie base on the bottom, then fill with the gelato, and cover with the second cookie disc.
- Put it in the freezer for 15 minutes to set, then enjoy!