2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
14 tablespoons unsalted butter, melted
1 ¾ cup organic panela
¾ teaspoon salt
1 large egg
2 teaspoons vanilla extract
1 pint tahitian-vanilla gelato
1 bunch organic basil
Pre-heat oven to 350°. Whisk together flour, baking powder, and baking soda in a mixing bowl.
Blend butter, 1 ½ cups of panela, and salt together in another bowl, until combined. Then, add egg and vanilla until well blended. Gently add the dry ingredients and stir to a thick batter. Lumps are ok 👍🏽.
Roll batter into balls and coat with remaining panela and bake at 350° for 9-11 minutes, or until lightly browned. Then, let cool for 5 minutes.
Combine 1 pint gelato with ½ cup chopped basil leaves. Return to freezer until firm. 🌿➕🍨.
Sandwich one scoop of vanilla-basil gelato between two golden-brown panela cookies. And enjoy! 💛