Mini Sandwiches with Oatmeal Cookies and Cinnamon Ice Cream on a Stick
Baking and Desserts • World
Description
Mini sandwiches with oatmeal cookies and cinnamon ice cream on a stick
Ingredients
- Ground Oats ¼ cup
- Raisins 0 oz
- Wheat Flour 0.3 cups
- Salt a pinch
- Ground Cinnamon ¾ teaspoon
- Activated Baking Soda ¼ teaspoon
- Brown Sugar ½ cup
- Vanilla extract 1 teaspoon
- Butter 2 tablespoons
- Egg white 1 piece
- Vanilla Ice Cream 0 lbs
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Line a baking tray with parchment paper in two layers.
Step 2
In a bowl, mix oats, flour, baking soda, salt, and ¼ teaspoon of ground cinnamon. In another bowl, combine melted butter, egg, and vanilla extract. Add sugar and lightly beat the mixture. Combine both mixtures, add raisins, and mix well again.
Step 3
Scoop the cookie dough with a tablespoon and place it on the parchment paper, leaving 2 centimeters between each scoop. Bake small cookies with a diameter of 4–5 cm for 9–10 minutes. The cookies should be golden at the edges but moist in the center. Remove from the oven and cool at room temperature for 10 minutes without removing from the tray.
Step 4
Transfer the ice cream bricks from the freezer to the refrigerator for 10 minutes. During this time, the ice cream will soften slightly. Remove the ice cream from the refrigerator and transfer it to a deep bowl. Mix in 0.5 teaspoon of ground cinnamon. Evenly spread the ice cream in a baking dish and place it in the freezer for 6 hours or overnight.
Step 5
Remove the ice cream from the freezer. Use a juice glass to cut the ice cream into circles with a diameter of 4 cm. Place the ice cream circles on a plate and return them to the freezer for half an hour.
Step 6
Take the ice cream out of the freezer. Carefully insert a long wooden stick or toothpick into each circle. Place one ice cream circle between two cookies and gently press. Arrange the resulting sandwiches on a plate and chill in the freezer for at least 3 hours.
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