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Biscuit waffles with ice cream and thyme

Total time
40 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
20 Minutes
Rest time
60 Minutes


500 g flour ideal for biscuits and short pastry
350 g butter
3 egg yolks
180 g sugar
q.s. vanilla
q.s. lemon zest
q.s. thyme


  1. 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. 
  2. Preheat the oven to 170°C with hot air. Roll out the pastry on a floured surface with the help of a rolling pin until you obtain a rectangle about 5 mm thick, then place it on a baking tray lined with baking paper and bake for about 15-20 minutes. 
  3. After 5 minutes, cut out disks with a pastry cutter (Ø 8 cm approx.) and allow them to cool completely. 
  4. Crumble the leftover shortcrust pastry with your fingers and set aside. 
  5. Remove the ice cream from the freezer. Using an ice cream scoop, pour a scoop of ice cream over the biscuit. Then garnish with the shortcrust pastry crumbs and a few thyme leaves.