Tin Roof Cookie Cups 🍪✨

TOTAL TIME:

30 MINS

PREP-TIME:

15 MINS

COOK TIME:

15 MINS

SERVINGS:

12

INGREDIENTS

1 cup (230g) unsalted butter, softened

½ cup icing sugar

2 cups PnP Cake Wheat Flour

½ cup chocolate chips

12 scoops PnP Tin Roof Dairy Ice Cream

SERVING SUGGESTION:

Chocolate sauce

METHOD

1. Preheat the oven to 180ºC on fan-assist and grease a 12-hole muffin tray.

2. In a large mixing bowl, add the butter and icing sugar and beat for 3-4 minutes or until the mixture becomes light and fluffy.

3. Sieve in the PnP Cake Wheat Flour and mix until a smooth cookie dough has formed. Add the chocolate chips and mix until evenly incorporated.

4. Transfer the dough onto a clean counter and roll it into an even log. Cut the dough into 12 disks and place them into the prepared muffin tray. Press the dough to the base of each hole.

5. Bake the cookies for 15 minutes until golden brown.

6. While the cookies are warm and soft from the oven, create the desired cup shape. Use the bottom of a small glass, smaller than the width of the cookies, to gently press them down. The soft cookies should rise up the sides while creating an indent in the centre to form cups. *Chef’s Tip: work quickly as the cookies will begin to cool and harden once removed from the oven!

7. Allow the cookie cups to cool completely in the muffin tray.

8. Remove the cookie cups and arrange them on a platter. Add a generous scoop of PnP Tin Roof Dairy Ice Cream and drizzle chocolate sauce and ENJOY!