Cookie cups


Total time: 2hr 35m
Preparation Time: 45m

Servings
For 8 piece


Nutritional Information

Contains 400 Kcal, 6g Protein, 44g Carbohydrates, 22g Fat


Ingredients

  • Cookie dough
  • 250 g white flour
  • 80 g sugar
  • 2 pinches salt
  • 125 g butter, cold, cut into pieces
  • 1 eggs
  • Chocolate coating
  • 120 g dark chocolate couverture drops
  • 3 tbsp chocolate sprinkles
  • 3 tbsp hazelnuts, finely chopped
  • To serve
  • 3 dl strong coffee or milk
  • Utensils
  • 6 metal rings (each approx. 6 cm in diameter), greased

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Instructions

  • Cookie dough

    Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.
  • To shape the cups

    Roll out the dough to approx. 3 mm thick between two sheets of baking paper, cut into strips measuring approx. 6 x 15 cm. Line the sides of the rings with the dough strips, press gently. Combine the rest of the dough, roll out to approx. 3 mm thick. Place the metal rings on top and use to cut out the bases, transfer to a baking tray lined with baking paper, chill for approx. 30 mins. Prick the pastry bases firmly with a fork.
  • To bake

    Approx. 15 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool on a rack, remove the cookie cups from the rings.
  • Chocolate coating

    Place the couverture drops in a thin-sided bowl and suspend over the gently simmering bain-marie, ensuring the bowl does not touch the water. Melt the chocolate and stir until smooth. Coat the inside of the cups with chocolate. Gently dip the edges in the chocolate, decorate with chocolate sprinkles or nuts. Chill for approx. 30 mins.
  • To serve

    Pour coffee or milk into the cookie cups. Drink the coffee and eat the cups.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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