UK
USServes: 12
Prep: 5 mins
Cook Time: 10 mins
Chocolate Chip Shortbread Cookie Cups
Round off your Easter celebration with a special seasonal bake.
Walker's Chocolate Chip Shortbread baked into cookie cups with a soft chocolate ganache centre. They’re one to try this Easter weekend, as something sweet ready once the egg hunt is over.
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Ingredients
For the cookie cups:
200g Walker's Chocolate Chip Shortbread, broken into pieces
125g plain flour
75g unsalted butter
100g caster sugar
1 medium egg
1 tsp vanilla extract
½ tsp baking powder
75g chocolate chips
Pinch of salt
For the chocolate ganache:
100ml double cream
100g dark chocolate
15g butter, melted
Handful mini eggs to decorate
Method
In a bowl, crush the Walker’s Chocolate Chip Shortbread until you have coarse crumbs, then set aside.
In another mixing bowl beat together the butter, sugar, egg and vanilla extract and beat until pale and fluffy then add in the flour, Walker’s Chocolate Chip Shortbread, baking powder, chocolate chips and a pinch of salt and fold together to form the dough.
Add the dough to a greased 12-hole muffin tin, depending on the size of your tin, pressing down around the edges to form a small well, then bake in a preheated oven at 180°C for 10–12 minutes, until lightly golden.
While the cookie cups set, create the chocolate ganache by heating the cream until it is just about steaming, then add the chocolate and butter and stir in until smooth and glossy, leaving to cool slightly.
Pour the mixture into the center of each cookie cup, then decorate with a few chocolate mini eggs and additional Walker’s Chocolate Chip Shortbread crumbs.
Enjoy!
