Cookie dough
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 4–6
If you’re a fan of cookie dough ice cream, why not try making your own? This egg-free dough can be eaten raw – read on to discover the secret.
By Annie Rigg
Ingredients
- 85g/3oz plain flour
- 100g/3½oz unsalted butter, softened
- 75g/2¾oz soft light brown sugar
- 50g/1¾oz caster sugar
- 1 tsp vanilla bean paste
- 75g/2¾oz dark chocolate chips
- vanilla ice cream, to serve
Method
Start by heat-treating the flour to kill any bacteria. This can be done in the microwave, in a frying pan or in the oven. If using a microwave, tip the flour onto a plate and microwave on medium–full power for 90 seconds, stirring the flour every 15 seconds. For the frying pan method, tip the flour into a heavy-based frying pan and place over a medium heat, stirring almost constantly for about 4 minutes until the flour is hot. To heat-treat flour in the oven, preheat the oven to 170C/150C Fan/Gas 3½, tip the flour onto a baking tray in an even layer and heat for 5 minutes until the flour is hot, stirring halfway through. The flour must be cooled to room temperature before mixing the cookie dough.
Beat the butter until smooth. Add both sugars and beat for 2–3 minutes until pale and creamy. Add the vanilla and mix well.
Sift the cooled flour over the mixture and mix until smooth, then stir in the chocolate chips.
Chill slightly before serving, or store in the fridge until ready to use, crumbled and stirred through ice cream.
