Cookie dough mug cake
All the deliciousness of cookie dough, baked in less than a minute in your microwave. Top with your favourite ice-cream and crushed Oreos for dessert heaven. Mug cakes are best eaten soon after they are made but if you leave this mug cake to cool a little, it will form a firmer cookie at the bottom.
Makes: one individual cake Preparation: Two minutes Microwave: 50 seconds Cooling: Five minutes
1 tbsp unsalted butter, at room temperature
1 tbsp caster sugar
1 tbsp light brown sugar 1 medium egg yolk
1 tsp vanilla extract 5 tbsp plain flour A pinch of salt
1 tbsp milk chocolate chips 1 tsp whole milk
Ice-cream or whipped cream Crushed Oreo cookies
In a small bowl, cream together the butter and both sugars, using the back of a spoon.
Add the egg yolk and stir until fully combined.
Pour in the vanilla and mix again.
Add the flour and salt and stir, before using your hands to bring the dough together.
Add the chocolate chips and make sure they are evenly incorporated.
Put the dough into a ramekin or small mug and push down, so it has a flat top.
Pour the milk over the top of the unbaked cookie dough mug cake and swirl it around so it covers the entire surface.
Put the ramekin or mug on a shallow bowl or plate (to catch any excess milk) and microwave for 50 seconds at 800W. If there is still a little milk on top after microwaving, pour it away.
Leave the cookie dough to cool for five minutes before topping with your favourite ice-cream. Crumble over a little cookie, then enjoy.
Recipes taken from Miracle Mug Cakes and Other Cheat’s Bakes by Suzy Pelta; Ryland Peters & Small