Cookie Accessories
Parchment Paper 3 forms of 25 cm diameter
1 cup rolled oats
2/3 cup sugar
7 tablespoons butter
1 tablespoon all-purpose flour
1 teaspoon baking powder
1 egg
Ice Cream
1 cup heavy cream
2 cups cold brewed coffee dissolved in 1/2 cup warm water
1 teaspoon cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
3 large eggs
For dusting
1 cup powdered sugar
Cookie Accessories
Parchment Paper 3 forms of 25 cm diameter
1 cup rolled oats
2/3 cup sugar
7 tablespoons butter
1 tablespoon all-purpose flour
1 teaspoon baking powder
1 egg
Ice Cream
1 cup heavy cream
2 cups cold brewed coffee dissolved in 1/2 cup warm water
1 teaspoon cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
3 large eggs
For dusting
1 cup powdered sugar
Cookie
Preheat the oven to medium temperature and cut three circles of parchment paper with 25 cm diameter
Line the bottoms of the forms with them
Mix the ingredients until they become homogeneous
Divide the dough and spread it on the paper, leaving 2.5 centimeters at the edges
Bake until golden brown
When completely cool, remove the paper
Ice Cream
Beat the eggs with half of the sugar, cocoa powder, cinnamon, vanilla extract, and dissolved coffee. Reserve
Beat well the heavy cream
Add the remaining sugar and beat until whipped cream
Gradually add the egg mixture
On a plate, place a cookie
Top with half of the ice cream, another cookie, the remaining ice cream, and the third cookie
Cover with plastic wrap and freeze for one day to the next
Remove from freezer 15 minutes before serving and dust with powdered sugar.
