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INGREDIENTS

Custard Filled Mini Cookie cups with

  • 135 g Butter, unsalted
  • 190 g Plain flour
  • 80 g Light brown sugar
  • 80 g Caster sugar
  • 0.5 teaspoon Vanilla extract
  • 0.5 teaspoon Bicarbonate of soda
  • 1 piece Egg
  • 0.5 teaspoon Salt
  • 100 g Dark chocolate
  • 4 cups water
  • 1 tin NESTLÉ Sweetened Condensed Milk
  • 4 tablespoons Cocoa powder
  • 6 tabespoons Cornflour
  • 1 cup Dark chocolate
NUTRITIONAL INFORMATION

Custard Filled Mini Cookie cups with

  • Energy 430 (Kcal)
  • Protein 6.2 (g)
  • Total Fat 19 (g)
HOW TO PREPARE

Custard Filled Mini Cookie cups with

1
Preheat oven to 170 c and lightly grease a 12 hole cupcake tin
2
Cream togther the butter and sugars until creamy and pale in color, add the egg and mix until well combined
3
Combine flour, baking soda, and salt in a bowl mix until conbined, add to the butter/sugar batter.Mix until a dough forms. Add the chocolate chips
4
Fill each muffin tin with 2/3 of this mixture
5
Place in the oven and bake for 30 minutes
6
Once removed, use a lightly floured small shot glass to press in the center of the cookie until the sides become flat, forcing it to make a whole in the center
7
Return to the oven and bake for another 10 -12 minutes
8
Once they are done, leave in the muffin tins to cool for 10 minutes before removing.
9
The Filling:
10
Add water, NESTLÉ Sweetened Condensed Milk, cocoa powder and corn flour in a large saucepan. Bring to boil with constant stirring until it thickens
11
Remove from heat. Spoon the mixture into the cookie cups and set them aside to cool into room temperature
12
Sprinkle the grated chocolate over the cooled cookie cups and set in the fridge until the serving time
13
Tip: You can make vanilla pudding by omitting the chocolate cocoa powder and adding 1 teaspoon of vanilla extract
14
You can add flavor of choice and garnish with several toppings, fruit, coconut, chocolate, nuts…Enjoy!
REVIEWS

Custard Filled Mini Cookie cups with

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