Mini Casserole Cookies With Ice Cream

DIFFICULTY
Easy Easy
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
2-4 2-4
Mini Casserole Cookies With Ice Cream
FOR THIS RECIPE WE LOVE TO USE
Stoneware Petite Casserole
€27.00
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Stoneware Petite Casserole
Ingredients
Method

Ingredients

  • 80g unsalted butter, melted
  • 130g brown sugar
  • 70g caster sugar
  • 1 teaspoon vanilla extract
  • 190g plain flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 egg
  • Your choice of flavour (see method)
  • 4 scoops of vanilla ice cream

  • Method

  • 1
    Preheat the oven to 180°C (170°C fan oven).
  • 2
    Melt butter and cool slightly.
  • 3
    Mix butter, sugars and vanilla until well combined.
  • 4
    In a separate bowl mix flour, salt and baking powder, then pour the wet mixture and egg onto the dry mixture, fold through until combined.
  • 5
    Add the desired flavouring.
  • 6
    Pour the mixture into lightly buttered Le Creuset Mini Casseroles.
  • 7
    Bake for 15 – 20 mins, or until a skewer when inserted comes out clean.
  • 8
    Allow to cool for 10 minutes. Serve warm with ice cream.
  • 9
    Different Flavours:
  • 10
    Raspberry: Mix 80g frozen raspberries into the mixture before placing into the Le Creuset 10cm Mini Casseroles. Serve garnished with extra raspberries.
  • 11
    Blueberry and white chocolate: Mix 80g frozen blueberries and 50g chopped white chocolate into the mixture before adding to the Le Creuset 10cm Mini Casseroles. Garnish with extra blueberries and white chocolate shavings.
  • 12
    Mint chocolate: Add 100g chopped peppermint crisp chocolate to the mixture before pressing into the Le Creuset 10cm Mini Casseroles. Garnish with melted chocolate and extra peppermint crisp shards.