A few weeks ago, a reader posted a photo of an edible coffee cup on the Domestic Sluttery Facebook page. It's a brilliant all-in-one coffee break - you drink your coffee, then eat the cup. "I could make that!" I thought grandly, before realising I had no idea how to make a waterproof biscuit (other than by varnishing it, thus rendering it inedible. I like you guys. I don't want to poison you).
So instead, I made a cookie cup that you can fill with ice-cream, chocolate mousse, fresh fruit, or whatever you fancy for pudding. Eat the inside, then eat the container. Minimal washing-up, especially if you also use a chocolate spoon.
Cookie Cups (makes 12)
You will need:
- 225g butter, at room temperature
- 300g caster sugar
- 1 egg, beaten
- 1 tsp vanilla essence
- 350g plain flour
- Cream together the butter and sugar until light and fluffy. Slowly add the egg and vanilla essence, and beat well.
- Sift in the flour and beat it in until completely incorporated. You'll now have a soft ball of dough. Stick it in the fridge for at least half an hour to firm up. You can leave it overnight if you've been organised and made it in advance.
- Preheat the oven to 180C/350F/gas mark 4. Get out a muffin tin, flip it upside down, and grease the outside of each muffin cavity.
- Roll out the dough to 3-4mm thick. Using a large biscuit cutter, stamp out circles that are large enough to drape over the upside-down muffin tin. Drape one over each muffin cavity and press down.
- Bake for 10-12 minutes until the cups are golden-brown. Leave them to firm up on the tin for 10 minutes, then transfer to a cooling rack. Grease the tin again and repeat with the remaining dough.