Well let’s get creative againand produce another mash up. This time lets be innovative using cookie dough. This year in restaurants across the land, we should see the smaller dessert become more prevalent on menus. Probably linked with the trend to cut down on sugar. So why not follow this trend in our own homes and wow your dinner party guests or family with a small treat made with everyone’s favourite ‘ the home made cookie’.
For this recipe I have used a tried and trusted cookie recipe,which moulds well into a cup shape and equally c
an be used to make the most crispest and moreish cookie with flavours of your choice.
Use the same base ingredients to make cookie cups or normal cookies
You will need a muffin tin to form the cups
125g (4oz) butter, plus extra to grease
125g (4oz) self-raising flour
125g (4oz) light brown soft sugar
125g (4oz) porridge oats
½tsp bicarbonate of soda
1tbsp golden syrup
If coating cookies you will need :125g (4oz) milk or plain chocolate, melted
You can also add 30g chocolate chips,or some ginger flavouring et
Preheat oven to 180°C (160°C fan) mark 4 and lightly grease two baking sheets. Grease muffin tin very lightly
In a small bowl, mix together the flour, sugar, oats and soda. Set aside
In a small pan, melt butter and golden syrup. Add to the dry mixture and combine.
Allow to cool.
(If adding chocolate chips for cookies this is important otherwise the chips will melt.
Divide mixture into 16 and squeeze each portion into a ball.
To make cookie cups: you will need one and a half balls per cup. Half one of the balls and press mixture into the base of one of the moulds. Use the remaining pieces of dough to mould around the tin to form a cup shape. At this point I used the end of a rolling pin to firm up the dough in the mould.
If making cookies :Arrange the balls on the baking sheets, spacing apart, and squash down a little.
For cookies and cups:
Bake for 15-18min until golden.
For cookie cups :Take the cups out of oven after ten minutes. They will have puffed up, gently remould with your fingers or the end of a rolling pin( be careful because the mixture is hot). Put back in the oven until all of the surface is golden brown. When you take them out of the oven you will probably have to remould again.
Leave to cool for five minutes,loosen with a round bladed knife. Leave to cool completely, give a gentle twist and remove from the tin.
For cookies: leave to cool for 3min on the trays, then transfer to a wire rack to cool completely.
If coating cookies:
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (or microwave on full power in a glass bowl for 20sec bursts). Using a pastry brush, paint half of each biscuit, on the top and bottom, with chocolate. Alternatively, drizzle the chocolate liberally over biscuits. Transfer biscuits to a wire rack and allow to set before serving.
To fill cookie cups:
You can fill the cups with a filling of your choice ( I used ice cream and fruit).
However if you are using a liquid filling you would be wise the coat the inside of the cookie cup with chocolate to prevent the filling soaking into the biscuit and softening it.