Biscuit sandwich with ice cream and hemp seeds
|flour ideal for biscuits and short pastry
- DOUGH: sift the flour onto the work surface and spread the butter into small flakes. Add the egg yolks, sugar, vanilla sugar and lemon zest to the centre and knead into a shortcrust pastry. Leave to rest in the fridge for 1 hour.
- Preheat the oven to 170°C. With a rolling pin, roll out the dough on a floured surface into a rectangle about 7 mm thick. Place it on a baking tray lined with baking paper and bake for about 15-20 minutes. After baking, place the tray on a rack and after 5 minutes, cut out discs with a pastry cutter (Ø approx. 8 cm) and leave to cool completely.
- Take the ice cream (stracciatella) and, using a spoon, place a scoop on the bottom side of one cookie. Press it down gently and spread evenly. Place the second cookie on top like a lid and again, press gently.