Ingredients
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups flour, sifted
- 1 1/2 teaspoons of cayenne pepper
- 1/2 teaspoon of finely ground black pepper
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 1/2 teaspoons of cinnamon
- 1 cup of unsalted butter, diced, at room temperature
- 2 teaspoons vanilla extract
- 1 large egg, beaten
Make it step by step
- Sift flour, salt, cocoa, cayenne, cinnamon and black pepper together in a large bowl.
- In a medium bowl cream the butter until it is a nice pale color.
- Add sugar to the butter slowly and keep beating at a medium speed setting.
- Add in vanilla extract and mix thoroughly.
- Add the egg and mix thoroughly.
- Slowly add the dry ingredients until the batter is well mixed.
- Flour your work surface. Lay the dough on the work surface and fold it over a few times, but don't work it too much or it will be too rubbery.
- Split the dough into two halves and roll into a cylinder shape (approximate dimensions: 9in long and 2in in diameter).
- Wrap the dough in wax paper and put the two sections in the freezer until firm (approximately 15 minutes).
- Preheat oven to 300F
- Remove dough from freezer and cut the dough into 1/2 inch thick disc shapes, place on large cookie sheet, and bake for 5 minutes to soften.
- Remove from oven and flatten them down a little using a pastry spatula. Bake for another 10 minutes.
- Remove sandwich cookies from oven when they start to firm up around the edges.
- Remove from cookie sheet and cool on a cooling rack.
- Add ice cream between two cookies and serve warm.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sarah Donnell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.