Edmonds Chocolate Chip Biscuits Food
EDMONDS CHOCOLATE CHIP BISCUITS
Steps:
- Cream butter, sugar, vanilla essence, and sw. cond. milk until light and fluffy. Add sifted flour and baking powder, and chocolate chips. Roll into balls, place on greased tray, press flat with a fork. Bake at 180 degrees C for 20 min.
Nutrition Facts : Calories 164 calories, Fat 9.41013216851366 g, Carbohydrate 19.0818960023187 g, Cholesterol 20.1253571428571 mg, Fiber 0.713790753315518 g, Protein 1.91928099201493 g, SaturatedFat 5.82194971980136 g, ServingSize 1 1 Serving (35g), Sodium 73.2389468453631 mg, Sugar 18.3681052490032 g, TransFat 0.641607523085798 g
CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES
Provided by Ree Drummond : Food Network
Categories dessert
Time 35m
Yield 18 sandwiches
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F.
- In a mixer, combine the brown sugar, white sugar, butter and margarine until combined. Add the vanilla and eggs, and stir together.
- In a separate bowl, stir together the flour, baking soda, instant coffee and salt. Add to the wet ingredients in three batches, mixing gently after each addition. Stir in the chocolate chips, flax seed and millet.
- Drop balls of dough on a cookie sheet and bake for 11 minutes. Remove from the cookie sheet and allow to cool.
- Using a kitchen scoop, take one scoop of ice cream and place it onto the flat side of a cookie, then top with second cookie, pressing to allow the ice cream to spread slightly. Immediately roll the edges of the cookie in chocolate chips or candies so that the ice cream is coated. Wrap individually in plastic and freeze until the ice cream is very firm, at least 4 hours.
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