Cocoa Espresso Shortbread Ice Cream Sandwich

Preheat oven to 300 F. Line 2 baking trays with parchment paper.

Into a medium-sized bowl, sift the flour, cocoa powder, baking soda and salt. Set aside.

In another large bowl, cream the sugars, butter and espresso powder with a hand mixer until light and fluffy.

Gradually add the flour mixture into the creamed mixture and beat until just incorporated. Scrape down the sides of the bowl as needed.

Cover the bowl of dough and refrigerate for an hour.

On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut with floured 3-inch cookie cutters. Put the cookies onto the prepared baking sheets. Bake the cookies for 20 minutes, rotating the baking sheets halfway through the baking time.

Remove cookies from oven and let them cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

To assemble the cookies, Let the ice cream sit at room temperature for 10 minutes to soften. Place 2 scoops of ice cream into the centre of one cookie. Place another cookie on top of the ice cream. Lightly press to evenly push the filling to the outside of the cookie. Use a small spatula to smear the side of the cookie to avoid ice cream to overflow.

Continue this process until all the cookies have been sandwiched.