Healthy, Guilt-less Ice-cream sandwiches

Ingredients

 

1¾ cup /245g high-quality all-purpose gluten-free flour

¾ teaspoon xanthan gum (omit if your blend already contains it) *

½ cup/40g  process unsweetened cocoa powder

½ cup /109g  packed light brown sugar

¼ cup /50g  granulated sugar

¼ teaspoon kosher salt

3 tbsp  unsalted butter, melted and cooled

6 tbsp vegetable shortening, melted and cooled

2 extra-large eggs at room temperature, beaten

2 tsp  vanilla essence

baking soda  1/8 tsp

Method

Preheat your oven to 325 deg F/ 170 deg. C. 

Line rimmed baking sheets with parchment paper and set them aside.

In a large bowl, place the flour, xanthan gum, cocoa powder, brown sugar, granulated sugar and salt, and whisk to combine well. 

Add the butter, shortening, eggs and vanilla, mixing to combine after each addition. 

The dough should come together, and be smooth and pliable.

Divide the dough into two equal portions, and place each between two sheets of unbleached parchment paper. 

Roll each into a rectangle about ¼ inch thick, and place both rectangles in the freezer for 10 minutes or until firm.

Remove the rolled out dough from the freezer, and cut into shapes using a  round cookie cutter –  Place the rounds about 1 inch apart on the prepared baking sheets. 

With a toothpick, poke 5 to 6 evenly-spaced holes toward the center of each cutout.

Place the baking sheets, one at a time, in the center of the preheated oven and bake, rotating once during baking, for about 7 minutes or until the top of a cookie springs back when pressed gently. 

Do not over-bake. Remove from the oven and allow to cool on the baking sheet until firm.

To make sandwiches- you can spread ice-cream between 2 cookies once they're thoroughly cooled and serve at once OR spread some hung-curd mixed with castor sugar to taste and also some nuts and essence, use it instead, as I can't eat ice-cream, I prefer to use the hung-curd mixture/ shrikand as it is called, which is also readily available in different flavours.

 

* Xanthan gum is a corn-based, fermented product. It's made by fermenting corn sugar with a microbial called "Xanthomonas campestris." It's used extensively in the food industry to make products thicker and it's a common ingredient in gluten-free recipes.If you use too much xanthan gum in a recipe you may notice a heavy, gummy or even slimy texture in your baked goods- so measure carefully when using xanthan gum.
People with allergies or sensitivity to corn may be advised by their physician to avoid xanthan gum. Also, xanthan gum generally costs almost 3 times as much as guar gum. 
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