Cookie dough mug cake

The Jewish Chronicle - - JC SPECIAL -

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

IN­GRE­DI­ENTS

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

To serve

Ice-cream or whipped cream Crushed Oreo cook­ies

METHOD:

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

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