Ingredients
- 180g soft butter
- 180g caster sugar
- 1 tbsp vanilla bean paste
- 1 large egg
- 230g plain flour
- 1/2 tsp bicarbonate of soda
- 50g frozen mango pieces
- 50g frozen pineapple pieces
- Vanilla ice cream, to serve
- Preheat your oven to 180 degrees. In a mixer, add the soft butter, vanilla bean paste and sugar and mix for two minutes using a paddle attachment. Then, add the egg and mix until incorporated.
- In a separate bowl, mix the flour and bicarbonate of soda, then fold this through the wet mix evenly. Finally, dice the frozen fruit into small pieces, then fold the fruit through the cookie mix evenly. Place the cookie mix in the fridge for 30 minutes.
- Roll the mix into balls – roughly the size of a golf ball – and place on an oven tray lined with parchment paper. Make sure to leave plenty of space between each one.
- Place in the oven and bake for eight minutes, then remove the tray. Use a pastry cutter to keep the cookies in a neat round shape by placing the cutter over each cookie carefully and making small circles with the cutter on the tray to shape them while they are only half cooked. Place the tray back in the oven and bake the cookies for another eight minutes until golden brown. Remove from the oven and allow them to cool to room temperature.
- To serve, spoon the vanilla ice cream on to the flat side of one of the cookies (you can spoon the ice cream into a small pastry cutter first to help mould the ice cream into an even, round shape), then place a second cookie on top of the ice cream and serve immediately.
