Pistachio Oreo Ice-cream Cake (Dubai Chocolate)

1. Cream butter, sugar, and maple syrup together. Add vanilla, egg, and egg yolk.

2. Combine dry ingredients and sift slowly over the butter mixture. Switch to a wooden spoon and combine till the cookie dough comes together.

3. Transfer the dough to a sheet of plastic and place another one on top. Press and roll into a 1/8th of an inch thickness. Transfer to the fridge and chill for an hour.

4. Prepare two cookie sheets by lining them with parchment. Take the cookie dough slab out and peel off the plastic from one side. Using a 2-3 inch cookie cutter cut out biscuits.

5. Place biscuits 1 inch apart on the baking tray. Place the trays again in the fridge for 15 minutes while preheating the oven to 350 F.

6. Arrange oven racks on the lower and upper third locations. Bake the trays at the same time for a total of 13 minutes, rotating the trays after 7 minutes for even baking.

7. Remove from the oven and let them stand on trays for 5 minutes before touching. Leave them to cool completely.

8. Line a springform pan with parchment. Layer the cookies and pistachio kulfi ice cream.

9. After assembly, chill the whole cake overnight.

10. Combine melted chocolate and toasted kunafa dough and spread on the top. Sprinkle with pistachio nuts immediately before the chocolate hardens.