If you are looking for a special way to serve ice cream in your summer meals, we propose this recipe for cookie tulips with stracciatella ice cream with which we wish you success among all the guests. You will only need a bit of expertise to shape these cookies, which will conquer them with their crunchy touch.
For success to be round, we suggest you use the Carte d'Or ice cream from stracciatella, because the chocolate chips of this variety enrich the flavor of the cookie, offering a delicious result full of textures.
Ingredients for 4 people
- 50 g of brown sugar, 50 g of golden syrup, 50 g of butter, 70 g of butter (or a little more) and Carte d'Or ice cream from stracciatella.
How to make biscuit tulips with stracciatella ice cream
We start by putting butter, golden syrup and brown sugar in a saucepan over low heat. We stir so that the butter melts. Once everything is integrated, we remove it from the heat and continue stirring a little more until it boils.
Add the flour and stir so that everything is well. If necessary, we add more flour, always little by little, until a ball forms that detaches from the walls of the saucepan. We wrap it in plastic wrap and store it in the fridge for two hours to harden.
Stretch the dough between two sheets of paraffin paper with a roller until it is very thin and we cut four round cookies with the help of a cookie cutter. We place them on a baking sheet covered with baking paper and bake them in a preheated oven at 180ºC for 6 minutes.
We prepare four bowls or flaneras placing them face down on the countertop and, when we take the cookies out of the oven, we deposit them on the inverted bowls so that they take the form of a bowl when cooled. We will have to help ourselves a little with our hands so that the cookies take the form of a tulip, because when they are removed from the oven they are very moldable.
Wrinkles will form when making the tulips, but we should not worry because they are part of the charm of this "vessel". We remove the cookies once they have hardened and serve them with a ball of Carte d'Or ice cream from stracciatella.
Processing time | Three hours
Difficulty | Half
If you find it hard to find the golden syrup to do this cookie tulip recipe with stracciatella ice cream, you can replace it with honey. With scraps of leftover dough you can shape smaller cookies, the dough is so good that you won't want to waste a crumb.