Serve with a glass of ice cold milk.
Makes 6 sandwiches
50g (31/2oz) dark chocolate
For the iced yoghurt
1 large unwaxed lemon
500ml (18fl oz) full-fat natural yoghurt
100g (31/2oz) caster sugar
For the wafers
50g (31/2oz) butter, softened
50g (31/2oz) caster sugar
2 egg whites
50g (31/2oz) plain flour
An ice-cream maker (optional)
- To make the iced yoghurt, wash the lemon and grate the zest, again making sure that little fingers stay safe. Stir the zest into a large bowl and squeeze in the juice from the lemon.
- Add the yoghurt and sugar and beat until smooth. Transfer the mixture to an ice-cream maker and once churned, freeze according to the manufacturer’s instructions. Alternatively, just pour the mixture into a freezer-proof container and pop it in the freezer until almost frozen.
- Remove the container from the freezer and beat well with a whisk to remove any ice crystals. Return the container to the freezer. Repeat once more, then freeze until solid. Transfer to the fridge about 20 minutes before serving.
- To make the wafers, preheat the oven to 180ºC/350ºF/Gas Mark 4. Put the butter and sugar into a bowl and beat with a wooden spoon until smooth. Add the egg whites and beat again to mix. Add in the flour and beat until smooth.
- Place little spoonfuls of the mixture onto two baking trays lined with parchment paper and swirl with the back of a spoon to make thin, round discs with a diameter of 3–4cm.
- Place the trays in the oven and bake the wafers for 8–10 minutes, until golden. Remove from the oven and leave to cool.
- Break the chocolate up into pieces and pop them in a small heatproof bowl. Set the bowl over a saucepan of gently simmering water, ensuring that the bottom of the bowl does not touch the water. Stir the chocolate with a wooden spoon until it has melted. Take the bowl off the heat and leave to cool.
- Dip a fork into the melted chocolate and pass it to and fro over the wafers to make a pretty pattern . Leave to set. To make the mini-sandwiches, place a scoop of ice cream between two wafers, serve and eat immediately!
Adapted from Cooking Italian With Kids by Liz Franklin (Ryland Peters & Small, £14.99).