Fancy an ice­cream? Th­ese cookie cups are just the right size to de­liver a scoop of your favourite flavour.

Sunday Star-Times - Sunday Magazine - - JORDAN RONDEL, THE CAKER -

the­caker.co.nz Styling and pho­tos: James Lowe Share this recipe at

Ilove th­ese cookie cups filled with dairy-free co­conut ice­cream, but use which­ever sort you pre­fer. They can be gluten free and ve­gan, de­pend­ing on which ice­cream you use. Sprin­kle them with any crunchy in­gre­di­ents you like – toasted nuts, co­coa nibs or freezedried fruit would all be de­li­cious.

Makes around 10 cookie cups

For the cookie cups:

1 cup al­mond but­ter

3 tbsp maple syrup

1 large ripe ba­nana ½ cup ground al­monds ½ cup flaked al­monds 1 tsp vanilla ex­tract For the fill­ing and top­ping: 2 cups of your choice of ice­cream Hand­ful of toasted co­conut flakes

Pre­heat the oven to 170C on fan bake. Grease the holes of a cup­cake tray very well. Place all the cookie in­gre­di­ents into a food pro­ces­sor and blitz un­til smooth – this should take about three min­utes. If the dough seems too sticky, you can add a lit­tle more ground al­monds.

With the help of a ta­ble­spoon, place a wal­nut-sized amount of dough into each hole. Wrap the base of a shot glass with some plas­tic wrap. Use the shot glass to mould the dough into the holes, mak­ing sure your base and sides are a sim­i­lar thick­ness – this will take a lit­tle time to do prop­erly.

Bake for around 10 min­utes, un­til lightly golden.

Al­low the cookie cups to sit for 10 min­utes be­fore trans­fer­ring to a cool­ing rack.

Once the cups are com­pletely cool, use a ta­ble­spoon or an ice­cream scoop to place ice­cream into each cup. Sprin­kle each with some toasted co­conut flakes.

Serve im­me­di­ately.

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