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Cookie bowls
Cookie bowls
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Indulge in a delectable cookie bowl overflowing with caramel, chocolate sprinkles, and fragrant vanilla bean.
Ingredients:
  • 415g (2 3/4 cups) plain flour, sifted
  • 315g (1 1/2 cups) caster sugar
  • 200g butter, chilled, chopped
  • 1 egg, lightly whisked
  • 20.60 gm milk
  • 1 tsp vanilla bean paste
  • 62.50 ml mixed-shape sprinkles
  • Caramel sauce or chocolate sauce, to serve
Instructions:
  • Preheat your oven to 190C (170C fan forced). Flip over an 80ml (1⁄3 cup) muffin or mini doughnut pan and give the underside a light spray of olive oil. Cut out 16 rounds of baking paper to line the pan bases.
  • In a food processor, blend the flour, sugar, and butter until you have coarse crumbs. Next, add the egg, milk, and vanilla and process until the dough just comes together. Transfer the mixture to a lightly floured surface and knead gently until the dough is smooth.
  • Cut the dough into 16 pieces and roll each piece into a 4mm-thick disc on a lightly floured baking paper. Sprinkle each disc with sprinkles and gently press with a rolling pin to create a 10cm disc. Place the discs on the prepared pan, sprinkle-side up, and gently shape into bowls. Bake for 15-20 minutes until golden and firm. Let them cool for 10 minutes, then loosen with a knife and transfer to a wire rack to cool completely.
  • Fill each cookie bowl with a generous scoop of ice-cream and then drizzle with sauce.

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