Mini Egg Cookie Cups

Ingredients

• For the Cookie Cups
• Stork Spread/ Softened Unsalted Butter (90g)
• Soft Light Brown Sugar (75g)
• Golden Syrup (2 tablespoons)
• Self Raising Flour (175g)
• Cornflour (3 teaspoons)
• Milk Chocolate Chips (75g)
• Milk (1 tablespoon)
• For the Ganache and Decoration
• Double Cream (200g)
• Salted Butter (25g)
• Milk Chocolate (100g)
• Dark Chocolate (100g)
• Mini Eggs (36 - 3 for each cookie cup)
• Carnations Caramel / Homemade Salted Caramel (12 teaspoons)
• Sea Salt to taste

Method

• For the Cookie Cups

1. Heat oven to 180°C (gas mark 4). Grease 12 compartments of a muffin tray.
2. Cream the butter and sugar together until light and fluffy.
3. Stir in the golden syrup, flour, cornflour, and chocolate chips.
4. Add 1 tablespoon of milk as required to loosen the mixture.
5. Divide the mixture in to 12 and place inside the muffin tray. Press down with your fingers (or the end of a rolling pin / pastry tamper!) to form cup shapes.
6. Place the cookies in to the greased muffin tray and pop in to the fridge for 15 mins to cool
7. Bake for 13-15 minutes in the middle of the oven (I baked mine for 13). Allow the cookie cups to cool in the tray before removing - cooling in the tray will firm them up and make them easier to handle.
8. While waiting for the cookies to cool make the ganache!

• For the Ganache and Decoration

1. Break up the milk and dark chocolate in to pieces and place in a heatproof bowl along with the butter. Set aside.
2. Heat the double cream in a heavy saucepan until simmering - stir every 15 seconds or so while waiting for it to simmer!
3. Pour the cream on top of the chocolate /butter and let sit for 5 minutes. Stir until the chocolate has completely melted and you’re left with a smooth mixture.
4. Add the ganache to a small piping bag and set aside to cool.
5. While waiting for the ganache to cool - add a teaspoon of caramel on top of each cooled cookie cup. Sprinkle with salt to taste
6. Once the ganache has cooled and thickened, snip the end of the piping bag off (leaving a small hole - don't cut it too high up!) and pipe a generous helping of ganache on to each cookie cup, covering the caramel
7. Finally, add three mini eggs on top of each cookie cup. Step back, and admire your work!

Notes

• - Add the milk a tiny amount at a time, as a little goes a long way - the mixture should be loose but firm.
• - For double chocolate cookie cups: use 145g of Self Raising Flour and 30g of cocoa powder.
• - I use chocolate chips in this recipe as opposed to a chopped chocolate bar as I find it easier to press the cookie dough in to the muffin tins.
• - The ganache uses a mixture of milk and dark chocolate, but you could use all milk or all dark, if you prefer!
• - I like to press the centre of each cookie cup gently just after it's come out of the oven this isn't needed, but I like as much space as possible for caramel and ganache! ;)